Salmon Wraps

by Editorial Staff

Summary

Prep Time	40 mins
Total Time	40 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 8)

Ingredients

2 bell peppers, red and yellow
250 g rocket
1 box cress
8 tortilla (s) (wheat)
2 cups crème fraîche (150g each)
2 tablespoon horseradish (cream horseradish)
250 g salmon (sliced smoked salmon)

Instructions

Halve the peppers, remove the stems, remove the core, remove the white partitions, wash the pods and cut into strips. Sort out the rocket, cut off thick stalks, wash the rocket and spin dry. Rinse the cress and pat dry.
Briefly heat tortillas on both sides according to the instructions on the packet in the oven or one after the other in the pan without fat.
For the sauce, mix creme fraiche with horseradish and season with salt, pepper and sugar. Brush the tortillas with half of the sauce and spread the rocket and cress on top. Place 1-2 salmon slices on each, sprinkle the pepper strips over them and spread the remaining sauce over them.
Roll up the tortillas tightly, cut in half and serve immediately or chill briefly.
TIP: To serve, place the tortillas in low glasses or wrap the lower end tightly with a napkin. Do not prepare the salmon wraps too long before you eat them, otherwise they will become soggy.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.