Ingredients


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

200g mayonnaise

6 tbsp Dijon mustard













Method


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

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Salmon & egg wraps
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