Serves: 2
Prep time: 10 minutes
Ingredients
- 2 large tortillas
- 140 g double-smoked salmon with pepper
- 500 ml (2 cups) crisp lettuce
- 1 medium tomato, diced or sliced
- 30 to 45 ml (2 to 3 tablespoons) balsamic and lemon vinaigrette
- Salt and pepper to taste
Preparation
- Place the tortillas flat on a clean work surface.
- Divide the lettuce among the center of each tortilla.
- Add the tomatoes on top.
- Arrange the double-smoked salmon in pieces or slices.
- Drizzle with the balsamic and lemon vinaigrette.
- Season with a little salt and pepper to taste.
- Fold in the sides, then roll tightly to form a wrap.
- Cut in half and serve.
