Toasted salmon burrito
Cooking time
Preparation time
6 portions
Ingredients
- 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
Nutrition Facts
| Energy (kcal) | 639 kcal |
| Energy (kJ) | 2672 kJ |
| Protein (g) | 40.3 g |
| Carbohydrate incl. fibre (g) | 46.8 g |
| Carbohydrate excl. fibre (g) | 35.9 g |
| Sugar (g) | 5.7 g |
| Fibre (g) | 10.9 g |
| Fat (g) | 34.1 g |
| Saturated fat (g) | 11.2 g |
| Unsaturated fat (g) | 17.3 g |
| Monounsaturated fat (g) | 11.5 g |
| Polyunsaturated fat (g) | 5.8 g |
| Trans fat (g) | 0.5 g |
| Cholesterol (mg) | 98 mg |
| Sodium (mg) | 1276 mg |
| Salt (g) | 3.19 g |
| Vitamin A (IU) | 6471 IU |
| Vitamin C (mg) | 10.9 mg |
| Calcium (mg) | 229 mg |
| Iron (mg) | 2.44 mg |
| Potassium (mg) | 1098 mg |
Instructions
- 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.
