Salmon Wraps with Avocado & Fresh Dill-Yogurt Sauce

Ingredients

• 4mini wholewheat tortillas
• 200 gsalmon fillet — skinless
• 0.5avocado
• 75 gcucumber
• 50 gmixed leaf lettuce
• 0.5red pointed pepper
• 100 gfull-fat Greek yogurt
• 1 tbspfresh dill — finely chopped
• 0.5lemon
• 1 small clovegarlic
• 1 tsphoney
• 1 tspDijon mustard
• 1 tbspolive oil
• ¼ tspfine salt
• freshly ground black pepper

Method

1. 1

   For the sauce, mix the Greek yogurt with the dill, 1 tbsp lemon juice, finely grated garlic, honey and Dijon mustard. Season with a little black pepper.

2. 2

   Cut the cucumber into thin strips. Cut the pointed pepper into thin strips and the avocado into slices.

3. 3

   Pat the salmon dry and season with salt and black pepper.

4. 4

   Heat the olive oil in a frying pan and cook the salmon for approximately 3 minutes per side, depending on thickness, until just cooked through and still juicy inside.

5. 5

   Let the salmon rest for a few minutes, then flake it into coarse pieces with a fork.

6. 6

   Warm the tortillas briefly in a dry frying pan, about 20–30 seconds per side.

7. 7

   Spread each tortilla with a little dill-yogurt sauce. Distribute the lettuce, cucumber, pointed pepper and avocado over them.

8. 8

   Divide the warm salmon over the wraps and spoon a small amount of dill-yogurt sauce over it. Finish with some black pepper.