Summary

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)

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Instructions

1. 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.
2. 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.
3. 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.
4. Roll up the tortillas tightly, cut in half and serve immediately or chill briefly.
5. 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.