Hot Smoked Salmon Wraps
with avocado, corn salsa & red cabbage slaw
Hot smoked salmon is cured and then smoked at a higher temperature, giving it a flaky texture and savoury flavour. It comes ready to eat and is perfect for salads, pastas, or wraps!
Tags:
Calorie Smart
•Extra Veggies
•Source of fiber
Allergens:
Vis
•Tarwe
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total15 minutes
Cooking Time10 minutes
DifficultyMedium
Ingredients
Serving amount
50 g
Shredded red cabbage
70 g
Corn
½ bunch
Scallions
1 piece
Roma tomato
¼ piece
Lemon
½ piece
Avocado
75 g
Hot smoked salmon flakes
(Contains: Vis)
3 piece
Wholewheat mini tortilla
(Contains: Tarwe May be present: Mosterd, Soja)
Not included in your delivery
½ teaspoon
Sugar
½ tablespoon
[Plant-based] mayonnaise
1 teaspoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2684 kJ
Calories642 kcal
Fat32.1 g
Saturated Fat4.8 g
Carbohydrate52.7 g
Sugar16.6 g
Dietary Fiber15.8 g
Protein29.5 g
Salt2.1 g
Potassium452.5 mg
Calcium40.8 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Salad Bowl
•Aluminum Foil
•Strainer
•Bowl
Cooking Steps
1
- Preheat the oven to 200°C (see Tip).
- Juice the lemon into a salad bowl.
- To this, add the sugar, the mayonnaise and the red cabbage.
- Toss well to combine and then set aside, stirring occasionally.
Tip: you'll use the oven later to heat the tortillas, but you can also do this in a pan instead.
2
- Halve and pit the avocado, then remove the skin and slice the flesh.
- Wrap the tortillas in aluminium foil and heat in the oven for 3 - 4 minutes.
3
- Finely chop the scallions and separate the white part from the greens.
- Drain the corn and dice the tomatoes, then transfer both to a bowl.
- Add the white part of the scallion and the white wine vinegar, then mix well to combine.
- Season to taste with salt and pepper.
4
- Top the tortillas with the slaw, the corn salsa and the avocado.
- Finish with the salmon and garnish with the reserved scallion greens.
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