Savory Smoked Salmon And Avocado Breakfast Wrap Recipe

About this recipe

Start your day with this savory smoked salmon and avocado breakfast wrap, a delicious and protein-rich way to fuel your morning. Combining the smooth creaminess of ripe avocado and the smoky saltiness of salmon, this dish is complemented by fresh cucumber and carrots for crunch and texture. With a drizzle of olive oil and lemon juice, every bite feels vibrant and refreshing. Seasoned with sea salt and ground black pepper, this wrap is perfect for a quick breakfast, gym prep, or even a light lunch. Using rice flour tortillas makes it suitable for those avoiding wheat, while its balanced nutrition profile supports energy and muscle recovery. Prepare it easily in under 20 minutes and savor the flavors of this healthy, dairy-free treat!

Ingredients

• 100G Mowi Asc Scottish Smoked Salmon
• 300 g Trs Flake Rice Thick Pawa 300G
• 160G Fitbakes Low Carb Tortilla Wraps Keto Bread Protein Wrap
• 1 Piece Cucumber 1Pc
• 125G Grissini Traditional Extra Virgin Olive Oil Breadsticks, 125G
• 250 Ml Trs Lemon Juice 250Ml
• 200G Natco Coconut Flakes, 200G
• 100G Rajah Black Pepper Ground 100G

Instructions

1. 1. Peel and slice the avocado into thin strips and scoop out the flesh carefully.
2. 2. Wash the cucumber and carrots, then julienne them into thin, matchstick-sized pieces.
3. 3. Lay out the rice flour tortillas on a clean surface, ready for assembly.
4. 4. Spread the avocado slices evenly on each tortilla as the first layer.
5. 5. Add the smoked salmon slices on top of the avocado, spreading them evenly.
6. 6. Layer the julienned cucumber and carrots over the salmon for added crunch and freshness.
7. 7. Drizzle olive oil and lemon juice over the ingredients to enhance flavor and moisture.
8. 8. Sprinkle Maldon Flakes Sea Salt and Rajah Black Pepper Ground evenly for seasoning.
9. 9. Carefully roll each tortilla into a wrap, folding in the edges tightly to secure the filling.
10. 10. Heat a non-stick pan on medium heat and lightly toast each wrap for 2-3 minutes per side.

How to make Savory Smoked Salmon And Avocado Breakfast Wrap

1. Prepare the fillings. Peel the avocado and slice it into thin strips. Wash the cucumber and carrots, then julienne them into thin matchsticks.
2. Layer avocado and salmon. Lay the rice flour tortillas on a clean surface, spread the avocado slices evenly over each, then top with the smoked salmon slices.
3. Add vegetables and seasoning. Layer the cucumber and carrots over the salmon, drizzle with olive oil and lemon juice, and season evenly with flaky sea salt and ground black pepper.
4. Roll the wraps. Carefully roll up each tortilla into a wrap, folding the edges in tightly as you go so the filling stays secure inside.
5. Toast and serve. Heat a non-stick pan on medium heat, then lightly toast each rolled wrap for 2-3 minutes per side before serving it.

Frequently asked questions

How long does the Savory Smoked Salmon and Avocado Breakfast Wrap take?

About 20 minutes: 10 minutes of prep to slice and assemble the fillings and 10 minutes of cooking to toast the wraps in a pan.

Is the Savory Smoked Salmon and Avocado Breakfast Wrap vegetarian?

No, it is not vegetarian. Each wrap is filled with smoked salmon slices layered over avocado, with cucumber and carrot for crunch.

How do I stop the avocado going brown in the wrap?

Slice it just before assembling and drizzle lemon juice over the filling. The acidity slows browning and also brightens the rich smoked salmon.

How do I roll the wrap without it splitting?

Keep the fillings in the centre, fold in the sides first and roll tightly from the bottom. Toasting it seam side down in the pan helps seal it closed.

Can I make smoked salmon wraps ahead?

They are best eaten fresh, but you can slice the vegetables in advance and keep them chilled. Assemble and toast the wraps just before eating so they stay crisp.