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Toasted salmon burrito
![difficulty]()
Difficultyeasy![]()
6 portions
- 800 g skinless salmon fillets
- 30 g packet Mexican spice mix
- 1 tablespoon sesame seeds
- 20 g Flora margarine
- 6 wholegrain wraps
- 1/2 iceberg lettuce shredded
- 1 large carrot peeled coarsely grated
- 140 g grated cheddar
- 2 avocados thinly sliced
- 1 cup fresh coriander
- garlic aioli to serve
- Cut salmon into 1cm slices. Place spice mix and sesame seeds in a large sealable bag. Add salmon. Seal. Toss to coat.
- Heat a non-stick frying pan over medium-high heat. Spray with oil. Cook salmon, in batches, for 1-2 minutes each side, until cooked.
- Spread the centre of each wrap with Flora. Top with lettuce, carrot, cheddar, avocado, salmon, coriander and aioli. Wrap up to enclose.
- Cook the burritos, 1 at a time, on a preheated sandwich press for 1-2 minutes, until crisp and light golden. Remove and cut in half. Drizzle with a little more aioli.
