Smoked Salmon Wraps

Name: Smoked Salmon Wraps
Prep time: 15 min
Yield: 4 Persons
Ingredients: 2 whole-wheat wraps; 2 cups wild arugula greens, loosely packed; 100 gram sliced, smoked salmon; ½ cup alfalfa sprouts; 2 small cucumbers, sliced length-wise into thin matchsticks; 4 oz cream cheese; 2 teaspoons mayonnaise; 2 ½ teaspoons lemon zest; 2 teaspoon lemon juice; 2 tablespoon fresh, chopped dill; Pinch salt/pepper

Amount of people

4 Persons

Type of meal

Lunch

Preparation time

15 minutes

Seafood included in this recipe

No data was found

Ingredients

2 whole-wheat wraps
2 cups wild arugula greens, loosely packed
100 gram sliced, smoked salmon
½ cup alfalfa sprouts
2 small cucumbers, sliced length-wise into thin matchsticks

Lemon-Dill Cream Cheese Spread Ingredients:

4 oz cream cheese
2 teaspoons mayonnaise
2 ½ teaspoons lemon zest
2 teaspoon lemon juice
2 tablespoon fresh, chopped dill
Pinch salt/pepper

Preparation

To begin, gather and prep all of your lemon-dill cream cheese spread ingredients according to the ingredient list above to have ready and organized for use.
Add all of the ingredients into a small dish and mix/fold together thoroughly until well-blended and creamy. Use immediately, or cover with plastic wrap and store in fridge until ready to use.
Next, gather and prep all of your salmon wrap ingredients to have ready and organized for use.
To make your wrap, place the lavash vertically in front of you, and spread a generous amount (about 3 tablespoons) of the lemon-dill cream cheese spread over the entire lavash. Next, sprinkle the arugula leaves into a neat row about 1” from the bottom of the lavash, and top with the sliced, smoked salmon.
Add the alfalfa sprouts over top of the salmon, and finish off with the matchstick cucumber slices.
To roll, fold the bottom of the lavash over the ingredients, and continue to roll the lavash upwards, wrapping all of the ingredients fairy tightly. If enjoying immediately, cut the wrap in half diagonally and enjoy with your favorite side. If prepping ahead, then keep the wrap whole (uncut), wrap it in plastic wrap, foil or parchment, and keep refrigerated until you're ready to eat. Then, slice it in half once you're ready to eat, and unwrap from paper, plastic or foil.

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