I defrosted some frozen cauliflower wraps for lunch today. With a simple filling of smoked salmon , avocado and cream cheese, they made a delicious light lunch, perfect for a hot day.
Click here for the recipe and method on how to make the wraps.
Mash together one smallish avocado with black pepper, ground salt and juice of half a lemon. Spread a thick line of the avo down the centre of the wrap.
Then, thinly slice some assorted greens - I used frilly lettuce, fresh basil leaves and a spring onion (all from the garden).
Arrange the leaves over the avo strip. Then slice some cream cheese (I used Philadelphia Medium Fat Cream Cheese) and cut it into sticks so that there is enough for the length of the wrap.
Lastly, arrange some slices of smoked salmon on top of the other filling. I used 50g per wrap.
Firmly, but carefully, roll up the wraps and ensure that the flap is at the bottom, so they won't unroll themselves. Slice each wrap diagonally in half to serve.
I served mine with a Greek salad.
