Chipotle & Lime Salmon Wraps Recipe

Ingredients

1 tbsp chipotle chilli paste
Juice of 1½ limes
1 tsp ground cumin
1 tsp ground coriander
3 tsp honey
2 salmon fillets, 260g
250g white cabbage
1 red onion
250g carrot
2 tsp red wine vinegar
1 ripe avocado
4 wholeblend flatbreads
Soured cream, jalapeños & coriander, to serve

Prep: 20 mins + marinating | Cook: 10-15 mins

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Method

1. In a mixing bowl, combine the chipotle paste with the juice of 1 lime, 1 tsp each cumin, coriander and 2 tsp honey. Add a pinch of salt and stir to mix.

2. Chop the salmon fillets into around 24 bite-sized chunks, then add them to the chipotle marinade. Set aside to marinate for 30 mins.

3. Meanwhile, make the slaw. Finely shred the cabbage, discarding any woody bits of core. Trim and finely slice the red onion. Trim, peel and coarsely grate the carrots. In a clean mixing bowl, whisk together the juice of ½ lime, 1 tsp honey, 2 tsp red wine vinegar and a pinch of salt. Add the cabbage, red onion and carrots and toss to lightly coat in the dressing. Set aside.

4. Halve the avocado and scoop out the stone. Scoop the flesh out of the skins and dice it. Set aside.

5. Preheat your oven to 180°C/Fan 160°C/Gas 4. Line a baking tray with foil and lightly grease it with oil. Spread the marinated salmon out on the baking tray. Bake for 8 mins till lightly charred and cooked through. A piece of salmon should flake easily if pressed with a fork.

6. Pop the flatbreads on a separate baking tray. Warm them in the oven, on the shelf below the salmon, for the final 2-3 mins of cooking.

7. To serve the wraps, place a warm flatbread on each serving plate and cover with a handful of the slaw. Top with the salmon, the diced avocado, a spoonful of soured cream, jalapeños and fresh coriander. Serve with extra slaw on the side. Best eaten straight away.

8. Make It Vegan
You can swap the salmon with 300g super firm tofu, drained and chopped into bite-sized chunks. Marinate it following the recipe, then bake for 25-30 mins, turning once, till lightly charred and cooked through. In the marinade and dressing, swap the honey for maple syrup or agave nectar.