| Salmon and Avocado Californian Wraps |
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| SERVES 4 - 6 AS A SNACK INGREDIENTS: 30 ml freshly chopped dill 1 x 250 g tub LANCEWOOD smooth fat free cottage cheese Zest of 1 lime Salt and freshly ground black pepper to taste 4 soft flour wraps 200 g smoked salmon 1 avocado, sliced 2 handfuls of washed and dried watercress |
METHOD: Combine the dill, cottage cheese, lime zest and seasoning to taste. Spread onto the wraps. On each wrap, more towards the bottom, arrange the salmon in a strip, top with slices of avocado and then with watercress. Roll up tightly and cover with cling film. Cut into 2 cm thick pieces just before serving. Garnish with extra watercress and serve with lime infused mayonnaise. Lime infused mayonnaise: Mix Japanese mayonnaise with a little lime juice and a sprinkling of wasabi. * Mix 45 ml wholegrain mustard with the cottage cheese instead of dill and lime zest and spread onto the wraps. Top with fried beef strips, sliced mixed peppers, rocket and avocado. Serve with a drizzle of your favourite mayonnaise. * Mix cottage cheese with 45 ml sweet chilli sauce instead of dill and lime zest and spread onto wraps. Top with smoked chicken strips, sliced mango, avocado and coriander. Serve with mayonnaise mixed with a little sweet chilli sauce. |
