Salmon Burritos
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 240 g Salmon fillets
- 2 tablespoons Fajita seasoning
- 1 Avocado (diced)
- 2 Little gem lettuce (chopped)
- 2 Tomatoes (diced)
- 1 Lime ((juice only))
- 2 Spring onion (Scallion) (diced)
- 1 pinch Fine sea salt and ground black pepper
- 4 tablespoons Plain yogurt
- 75 g Fresh coriander (cilantro)
- 2 Tortilla wraps
Method
- Sprinkle 2 tbsp Fajita seasoning onto 240 g Salmon fillets and then put the salmon fillets under the grill for 10 minutes until cooked.
- In a large bowl, add 2 Little gem lettuce, 1 Avocado, 2 Tomatoes, juice of 1 Lime, 1 pinch Sea salt and black pepper and mix well.
- In a food processor, blend 4 tbsp Plain yogurt and 75 g Fresh coriander (cilantro) together.
- Spread the creamy coriander sauce on 2 Tortilla wraps.
- Top with the salad and 2 Spring onion (Scallion).
- Flake the salmon and put on top of the salad.
- Wrap into a burrito and serve.