How To Make Salmon & Egg Wraps with Mustard Mayo
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Serves:
Ingredients
- 4 large tortillas
- 4 salmon fillets
- 4 eggs
- 1/4 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- Salt and pepper to taste
- Lettuce leaves, for serving
- Sliced red onion, for serving
- Sliced cucumber, for serving
- Chopped fresh dill, for garnish
Instructions
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Preheat oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper and bake for 10 minutes or until cooked through.
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In the meantime, whisk the eggs in a bowl and season with salt and pepper. Heat a non-stick skillet over medium heat and pour in the beaten eggs. Cook until set, then remove from heat and set aside.
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In a small bowl, mix together the mayonnaise, Dijon mustard, and lemon juice to make the mustard mayo sauce. Season with salt and pepper to taste.
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To assemble the wraps, spread a spoonful of mustard mayo sauce onto each tortilla. Top with a salmon fillet, scrambled eggs, lettuce leaves, red onion slices, cucumber slices, and a sprinkle of fresh dill.
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Roll up the tortillas tightly, tucking in the sides. Slice each wrap in half diagonally and serve.
Nutrition
- Calories : 450kcal
- Total Fat : 18g
- Saturated Fat : 4g
- Cholesterol : 220mg
- Sodium : 600mg
- Total Carbohydrates : 39g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 34g
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