Flora > Recipes > Toasted Salmon Burrito

for 6 persons Ingredients

  • 800 g skinless salmon fillets
  • 30 g packet Mexican spice blend
  • 1 tablespoon sesame seeds
  • 20 g Flora
  • 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

Preparation (for 6 portions)

for toasted salmon burrito

  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.

Enjoy!

Nutritional Information (per 100 gram)

for toasted salmon burrito

  • Energy (kcal)622.61 kcal
  • Energy (kJ)2603.55 kJ
  • Proteins41 g
  • Carbohydrate incl. fibre (g)47.98 g
  • Carbohydrate excl. fibre (g)36.14 g
  • Sugar5.99 g
  • Fibres11.83 g
  • Fat31.58 g
  • Saturated fat10.7 g
  • Unsaturated fat15.32 g
  • Monounsaturated fatty acids10.32 g
  • Ployunsaturated fatty acids5 g
  • Trans fats0 g
  • Cholesterol97.83 mg
  • Sodium1291.49 mg
  • Salt3.23 g
  • Vitamin A (mg)8583.89 IU
  • Vitamin C (mg)19.78 mg
  • Calcium251.27 mg
  • Iron3.02 mg
  • Potassium1269.38 mg