Recipe Index

Ingredients

• 1 tortilla wrap, per filling
• 1 tbsp cream cheese
• 1/2 small cucumber, peeled into ribbons
• 3 1/2 oz smoked salmon (about 4 slices)
• Black pepper (optional), according to taste
• 2 tbsp hummus
• 1 oz carrot, grated
• 1 oz red pepper, finely diced
• 1 oz red cabbage, finely shredded
• Handful spinach
• 2 tsp mayonnaise
• 2 tsp sun-dried tomato pesto
• 3 squares ready-sliced mozzarella
• 6 to 7 slices salami
• Handful large basil leaves

Method

1. For the salmon roll, spread the cream cheese across a tortilla wrap and grind a little black pepper over it if that seasoning is wanted.
2. Lay the cucumber ribbons over the cream cheese, arrange the smoked salmon slices on top of the cucumber, roll the wrap up firmly, and cut the roll into six pieces.
3. For the vegetable roll, spread the hummus over another wrap and scatter the grated carrot, diced red pepper and shredded red cabbage across it, pressing the vegetables lightly into the hummus.
4. Lay the spinach leaves over those vegetables, roll this second wrap up tightly, and slice it into six pinwheels as well.
5. For the pizza roll, stir the mayonnaise and sun-dried tomato pesto together and spread that mixture over a third wrap.
6. Top the pesto mayonnaise with the mozzarella squares, trimming the cheese to fit the wrap, then add the salami slices and basil leaves in an even layer.
7. Roll the pizza wrap up as tightly as the others and cut it into six pieces, then pack all the pinwheels cut-side up so the fillings show.

Prep: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data