A white or whole-wheat Mexican tortilla, stuffed with salmon, previously cooked, seasoned and shredded; green Spanish type lettuce or other soft leaves; corn, carrot, cream cheese, ricotta, and coriander. All rolled forming a wrap.
A delicious fresh recipe, easily prepared which can be served as school lunch.
- 400 grams of skinless Chilean salmon
- 1 cup chicken broth or water
- Salt to taste
- 3 tbsp chopped coriander
- 200 grams ricotta
- 1 tbsp lemon zest
- 2 tbsp cream cheese
- 1 cup cooked corn kernels
- 1 cup carrot, finely grated
- 2 cups of chopped soft green lettuce leaves, such as baby lettuce or Spanish lettuce, clean and dry.
- 3 tbsp light mayonnaise
Cook the skinless salmon in salt water or chicken broth, for 4 to 5 minutes until tender.
Drain the salmon and cool.
In the meantime, combine the ricotta with cream cheese and coriander. Add the lemon zest and mix well.
When the salmon is cooled, crumble and mix it with the ricotta, and then add the corn.
Lay the tortillas out on a piece of baking paper, spread with a little mayonnaise leaving the edges clean.
Arrange some of the chopped lettuce leaves in the middle and fill generously with the salmon mixture.
Wrap carefully forming a tortilla roll, in baking paper.
Refrigerate for at least 1 hour before serving.
Cut in half and serve.
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