Tortilla is a famous flatbread from Mexico.
When combined with smoked salmon and avocado sauce, the dish becomes delicious and full of energy.
These small tortilla wraps can be rolled into a handheld meal, making them perfect for quick meals or light parties.
The lightly creamy and refreshing avocado sauce pairs especially well with smoked salmon.
Ingredients
- Tortilla wraps: 5 pieces
- Smoked salmon cut into strips: 300 grams
- Avocado sauce: 300 grams
- Rocket leaves: 50 grams
Avocado Sauce
- Ripe avocado: 300 grams (lightly mashed, not overly pureed)
- Herb sun-dried tomatoes, chopped: 3 tbsp
- Lemon juice: 1 tbsp
- Salt: 1/2 tsp
- Pepper: 1/2 tsp
- Olive oil: 1 tbsp
- Honey: 1 tsp
- Sour cream or Greek yogurt: 1 tbsp (optional)
- Chopped coriander: 1 tbsp
Mix all ingredients well and chill before serving.
Presentation
- If the tortilla wraps are large, cut them in half or into quarters.
- Quickly heat both sides of the tortilla in a pan.
- Place the smoked salmon and rocket leaves on the tortilla.
- Roll the tortilla immediately after removing it from the pan to keep a nice shape.
- Serve with avocado sauce.
Notes
- When finely chopping the sauce ingredients, strain out excess liquid so the sauce does not become watery.
- The avocado sauce can be stored in an airtight container in the refrigerator for 2–3 days.
- Leftover tortilla wraps can be fried or baked until crispy to make snacks.