Smoked Salmon And Spinach Breakfast Wrap Recipe

About this recipe

A hearty breakfast wrap featuring smoked salmon, fresh spinach, and creamy avocado wrapped in a warm oat flour tortilla. Perfect for a protein-packed start to your day.

Ingredients

• - Schwartz Flat Leaf Parsley
• 100 G Jumbo Garlic 100g
• 500 G Rummo Spaghetti Pasta 500g
• 50G Pepper Black Ground BWFO
• NaN Filippo Berio Classico Pure Olive Oil
• 125G Galbani Italian Mozzarella Cheese
• 750 G Top-Op Table Salt Drums
• 115G Findlater'S Roast Smoked Salmon Pate With Black Pepper Lemon & Lime
• 600G Picard Organic Spinach Leaves
• 10G Avocado Leaves, 10G
• - PLJ Lemon Juice Original Sharp 500ml
• 1 L Olive Oil – Organic
• - Greenfields Black Peppercorns

Instructions

1. 1. Wash the spinach leaves thoroughly under running water and pat dry using a clean kitchen towel.
2. 2. Slice the avocado in half, remove the pit, and scoop out the flesh into a small bowl.
3. 3. Mash the avocado with a fork, then mix in the lemon juice, salt, and black pepper until smooth.
4. 4. Heat the oat flour tortillas in a dry skillet over medium heat for 30 seconds on each side, until warm and pliable.
5. 5. Spread the mashed avocado mixture evenly over each tortilla using a spoon or knife.
6. 6. Layer the fresh spinach leaves on top of the avocado spread, dividing them equally between the two tortillas.
7. 7. Add the smoked salmon slices on top of the spinach, ensuring even distribution for both wraps.
8. 8. Drizzle a small amount of olive oil over the salmon for added flavor and moisture.
9. 9. Carefully roll each tortilla into a wrap, tucking in the edges as you go to secure the filling.
10. 10. Slice each wrap in half diagonally for easier handling, or serve whole if preferred.