Elevated with olive tapenade, these classic salmon and cream cheese wraps are perfect for lunch boxes, picnics or appetisers. These wraps are incredibly diverse and can be filled with any of your favourite ingredients. Add some fresh herbs (dill and salmon is a match made in heaven), capers, thinly sliced cucumber or even everything bagel seasoning. For an even healthier meal, use wholewheat wraps and sub the cream cheese for plain smooth cottage cheese. Delicious!
Salmon, Cream Cheese & Olive Tapenade Wraps
- 6 fresh tortilla wraps
- 90ml smooth cream cheese
- 6 tbsp Buffet Olives Tapenade with Capers & Anchovies
- 200g smoked salmon or trout ribbons
- 250g baby spinach leaves
- Lemon zest
MIX together cream cheese and olive tapenade in a small bowl until smooth.
PLACE the tortilla wraps on a flat surface. Spread a layer of the tapenade mixture onto each wrap. Add a layer of salmon ribbons. Season to taste and grate over some lemon zest. Add a layer of baby spinach leaves.
ROLL up each wrap carefully and cut into even sections using a sharp serrated knife. Arrange on a serving platter and top with a little extra lemon zest before serving.
Tip: Lightly toast the filled wraps on either side after in a dry frying pan until golden. Slice in half and enjoy for lunch.
ALSO SEE: Char-grilled veggie wraps