Smoky Tandoori Salmon wraps

Prep Time

20 mins

Makes

2 servings

Ingredients

• 2 Deli Kitchen Chargrilled Wraps
• 2 salmon fillets
• 2 cm fresh ginger, grated
• 2 garlic cloves, crushed
• 100g Greek yoghurt
• 1 lime, juiced
• 1 tsp chilli powder
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp smoked paprika
• 1 bunch coriander
• Salt and pepper
• 1 tbsp olive oil
• 2 tbsp pickled cabbage
• 1 red chilli
• 2 tbsp mayonnaise
• 1 bunch of coriander, chopped
• Smoked paprika

Method

1. To prepare the salmon, slice each fillet into four equal-sized chunks. Place these in a bowl with 2 crushed garlic cloves, 2 cm grated ginger, the juice of 1 lime juice and mix well.
2. In another bowl, mix 100g Greek yoghurt with 1 tsp chilli powder, 1 tsp turmeric, 1 tsp smoked paprika and some salt and pepper.
3. Add the spiced yoghurt mixture to the salmon and mix to coat the chunks. Leave this to marinate in a cool place for at least 20 minutes, or up to an hour.
4. Once marinated, thread the salmon chunks onto some skewers, 4 on each.
5. Brush a grill with some oil and cook the skewers for 3-5 minutes on each side until golden brown. Once cooked, transfer the skewers to a warm plate.
6. Make a quick herby mayo sauce with 2 tbsp mayonnaise, a chopped bunch of coriander and some smoked paprika to season.
7. Grab a Deli Kitchen Chargrilled wrap, spread on half the herby mayo sauce and grilled salmon chunks from one of the skewers.
8. Scatter a tbsp of pickled cabbage and some sliced red chilli for an extra crunch and kick. Repeat for the second wrap.
9. Roll them into burritos and slice them in half to enjoy!