Spinach egg wrap with salmon

Spinach and cheese are a classic combination, but mango is also looking for the lead role in this wrap with its juicy sweetness when accompanied by the saltiness of the cheese. And then there is the tasty smoked salmon, the avocado and crunchy greens… Actually, do not omit a thing. The wrap is packed with superfoods and also gluten free thanks to the coconut flour. You may replace this with other kinds, such as chickpea flour, or you may even use regualr flour, if you don't want it to be gluten free.

Sometimes I blend the cheese, avocado, herbs and perhaps some yoghurt into a thick, heavenly spread, but it works really well just like this too. So many times, I have tried to make egg wraps or thin pancakes on a stove top. I never realised this is the fool proof method of making them. Now you know, too! Enjoy as a take-to-work lunch, picnic or even light dinner.

Combine all the ingredients for the wrap in a blender. If the batter seems very thick you can add some water. Spread it on a baking paper covered baking sheet into a thin layer, approx. 3-4 mm thick. Bake in 200°C for 10 minutes. Let cool down. Prepare the filling by flaking the salmon, slicing avocado and mango and crumbling the cheese. Flip the baking paper over and remove the wrap carefully. Now you have a soft pliable spinach egg wrap to fill. You can also cut it in half and make two smaller wraps. Place the ingredients on top of the wrap: spinach leaves, mango and avocado slices, salmon and crumbled cheese and roll it as you would a burrito. Cut in half.