Zesty Salmon And Avocado Breakfast Wrap Recipe

About this recipe

A vibrant and zesty breakfast wrap combining tender salmon, creamy avocado, and fresh vegetables in a soft tortilla, perfect for a nutritious start to your day.

Ingredients

• - Mowi Scottish Salmon Fillets
• 10G Avocado Leaves, 10G
• 10Cm Guanajuato White Corn Tortillas, 10Cm
• - Biona Organic Whole Cherry Tomatoes
• 1 Bunch Baby Spinach - Bunch
• 1 Kg Red Onion 1kg
• - Sunita Lemon Juice Organic
• - La Chinata Sweet Smoked Paprika
• 500 G Fresh Vine Tomato 500g
• 1 L Olive Oil – Organic
• 750 G Top-Op Table Salt Drums
• - Natco Black Pepper Whole

Instructions

1. 1. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2. Season the salmon fillets with olive oil, smoked paprika, salt, and black pepper.
3. 3. Bake the salmon on the prepared sheet for 12–15 minutes until fully cooked and flaky.
4. 4. While the salmon cooks, slice the avocado and cherry tomatoes, and thinly slice the red onion.
5. 5. In a bowl, toss the baby spinach, cherry tomatoes, and red onion with lemon juice and a pinch of salt.
6. 6. Once the salmon is ready, flake it into bite-sized pieces using a fork.
7. 7. Warm the tortillas in a dry skillet over medium heat for 30 seconds on each side.
8. 8. Spread the avocado slices evenly on each tortilla as a creamy base.
9. 9. Layer the flaked salmon and the spinach-tomato-onion mixture over the avocado.
10. 10. Roll each tortilla tightly into a wrap, tucking in the edges to secure the filling.
11. 11. Slice the wraps in half diagonally and serve immediately for a fresh and zesty breakfast.