Smoked Salmon and Crunchy ‘Coleslaw’ wrap

Food and drink

24 June 2009 10:36

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Smoked Salmon and Crunchy ‘Coleslaw’ wrap

Ingredients

• 1⁄2 a small bulb fennel, finely shredded
• 1 large carrot, peeled and grated
• 1⁄2 a red apple, quartered and cored
• 2 tsp lemon juice
• 4 tbsp ready-made tzatziki dip
• 75g (3oz) smoked salmon slices
• 2 large tortilla wraps

Method

1. In a large bowl, mix the fennel, carrot and apple. Add the lemon juice and tzatziki and fold gently until everything is coated evenly.
2. Place the wraps on a chopping board, divide the smoked salmon slices between the two, and then top with the slaw mix.
3. Roll up the wraps and fold in the ends to enclose the filling. Wrap in
   clingfilm and refrigerate if not serving straight away.

Eat within 6 hours of making.

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