Yield: 6 Servings
Contents
Toasted Salmon Burrito
Give your dinner an omega-3 boost with these 17-minute Mexican-inspired salmon burritos filled with fresh vegetables and garlic aioli.
Prep Time
5 minutes
Cook Time
12 minutes
Total Time
17 minutes
Ingredients
- 800g skinless salmon fillets
- 140g grated cheddar
- 30g pkt Mexican spice mix
- 6 wholegrain wraps
- 2 avocados, thinly sliced
- 1 large carrot, peeled, coarsely grated
- 1 cup fresh coriander sprigs
- 1/2 iceberg lettuce, shredded
- 1 tablespoon sesame seeds
- Garlic aioli, to serve
Instructions
- Cut salmon into 1cm slices. Place spice mix and sesame seeds in a large sealable bag. Add salmon. Seal. Toss to coat.
- Heat a non-stick frying pan over medium-high heat. Spray with oil. Cook salmon, in batches, for 1-2 minutes each side, until cooked.
- Top each wrap with lettuce, carrot, cheddar, avocado, salmon, coriander and aioli. Wrap up to enclose.
- Cook the burritos, 1 at a time, on a preheated sandwich press for 1-2 minutes, until crisp and light golden. Remove and cut in half. Drizzle with a little more aioli.
Notes
You can switch the salmon for firm white fish fillets, chicken ternderloins or strips of tofu if you like.
Nutrition Information
Serving Size
1Amount Per Serving Calories 137Total Fat 56gSaturated Fat 14gCarbohydrates 33gFiber 5gProtein 44g
