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Smoked
Salmon Wrap
- 1 pkg
(1/2lb or 227g) smoked
salmon, pre-sliced
- 1/3 cup
cream cheese
- 2 tsp
minced fresh ginger
- 1 tsp
fresh lemon zest
- 1 green
onion, minced
- 1 garlic
clove, minced
- 1 dash
hot pepper sauce
- 2 tsp sugar
- Salt
& ground pepper to
taste
- 4X8
(20cm) flour tortillas
- 8 whole
butter lettuce leaves,
washed
In a small
bowl, combine the cream cheese,
ginger, lemon zest, green onion,
garlic, and hot sauce. Add salt
& pepper to taste.
Spread 1/4 of the mixture evenly
on each tortilla. Add lettuce to
the tortillas, and top each with
1/4 of the smoked salmon slices.
Roll tightly and place on a
plate, seam tide down.
Chill, covered, for 1 hour before
serving.
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