Serves:
2
:
:
Ingredients:
- 2 Warburtons Gluten Free Beetroot Wraps
- 1 Large salmon fillet
- 1 tsp olive oil
- ½ gem lettuce, shredded and washed
- 4-5 sunblush tomatoes, chopped
- 1 tbs parmesan cheese shavings
- 2 tbs gluten free Caesar salad dressing
Method:
- Heat a griddle pan (or frying pan) over medium high heat. Rub the oil all over the salmon then place it skin side down onto the griddle. Cook for 4 minutes or until the fish is cooked half way through (the colour will change from dark to light pink)...
- ...turn over and cook for another 3 minutes or until just cooked all the way through. Lift out and set aside for a few minutes.
- Scatter the lettuce over the wraps then add the tomatoes. Remove the skin from the salmon and break into chunks. Divide the salmon between the wraps then drizzle over the Caesar dressing and sprinkle over the parmesan.
- Roll up, tucking in the ends as you go, then cut each wrap in half before serving.