24 slices smoked salmon
6 hard-boiled eggs, cooled, shelled and sliced
2 x 100g bags baby spinach
12 large gluten free wraps
For the mustard mayo
6 tbsp Dijon mustard
Mix the mayonnaise and mustard into one bowl.
To assemble, spread a layer of the mayonnaise over each gluten free wrap and add 2 slices of smoked salmon, some sliced hard-boiled egg and a generous helping of spinach to each.
Roll up tightly. The gluten free wraps can be made several hours ahead and kept covered in the fridge.
To serve, cut each wrap on the diagonal into 2 pieces. Serve with the extra mustard mayo for drizzling.
Recipe adapted from: Good Food