Vedgee Salmon Roll
Grilled chicken, baby spinach, tomato, cucumber, capers, feta cheese, hummus and a yogurt-cucumber sauce served in a Baby Spinach and Garlic Vedgee wrap.
Serves: 4
- Prep Time: 15 minutes
- Cook Time: –
- Total Time: 15 minutes
Ingredients
- 4 Garden Cucumber Dill Vedgee wraps
- 4 ounces cream cheese, softened
- 8 ounces smoked salmon
- 1 cup English cucumber, sliced thin into discs
- 3 tablespoons fresh dill (1 tablespoon chopped, the rest reserved for garnish)
- 1 tablespoon fresh chives, chopped
- 2 tablespoons capers, drained
- salt and pepper to taste
Directions
In a small bowl, combine cream cheese, 1 tablespoon chopped dill, chives, salt and pepper. Stir to combine and set aside. Warm the Vedgee wraps in a pan or in the microwave for 20 seconds. Spread cream cheese mixture on wraps. Layer cucumber, salmon, reserved dill and capers on the wrap. Roll up and enjoy.
Alternate Preparation:
- Prep Time: 15 minutes
- Cook Time: –
- Total Time: 15 minutes
Ingredients
- 4 Garden Cucumber Dill Vedgee wraps
- 4 ounces cream cheese, softened
- 8 ounces smoked salmon
- 1 cup English cucumber, sliced thin into discs
- 3 tablespoons fresh dill (1 tablespoon chopped, the rest reserved for garnish)
- 1 tablespoon fresh chives, chopped
- 2 tablespoons capers, drained
- salt and pepper to taste
Directions
Preheat oven to 350° FIn a small bowl, Combine cream cheese, 1 tablespoon chopped dill, chives, salt and pepper. Stir to combine and set aside.
Use a 2 inch ring cutter to cut small rounds out of the wraps. Arrange on a baking sheet, brush or spray both sides with oil and bake for 12-15 minutes until crispy and golden brown. Let cool.
Spread cream cheese mixture on crackers. Layer cucumber, salmon, capers on each cracker. Garnish with reserved dill and serve.
