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Toasted salmon burrito

  • 40 minutes
  • 6 portions
recipe image Toasted salmon burrito


  • 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

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Cut salmon into 1cm slices. Place spice mix and sesame seeds in a large sealable bag. Add salmon. Seal. Toss to coat.
  2. 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.
  3. Spread the centre of each wrap with Flora. Top with lettuce, carrot, cheddar, avocado, salmon, coriander and aioli. Wrap up to enclose.
  4. 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.