Name: Salmon and potato salad wraps
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
Ingredients: 1.5 kilogram potatoes, peeled, chopped; 3/4 cup mayonnaise; 3 sweet gherkins, finely chopped; 1 tablespoon capers, rinsed, chopped; 2 teaspoon finely grated lemon zest; 200 gram packet (8) thin corn flatbread; 2 large iceberg lettuce leaves, chopped; 415 gram can pink salmon, drained, flaked; 1 telegraph cucumber, cut into matchsticks; lemon wedges, to serve

Ingredients

1.5 kilogram potatoes, peeled, chopped

3/4 cup mayonnaise

3 sweet gherkins, finely chopped

1 tablespoon capers, rinsed, chopped

2 teaspoon finely grated lemon zest

200 gram packet (8) thin corn flatbread

2 large iceberg lettuce leaves, chopped

415 gram can pink salmon, drained, flaked

1 telegraph cucumber, cut into matchsticks

lemon wedges, to serve

Method

1.Place potato in a saucepan; cover with cold water. Bring to the boil. Boil for 8 minutes or until tender. Drain. Cool completely.

2.Combine potato, mayonnaise, gherkin, caper and zest in a bowl. Season.

3.Place flatbreads on a board. Top each flatbread with lettuce, potato salad, salmon and cucumber. Roll up tightly to enclose; cut in half. Serve with lemon wedges.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%