- 250ml - pesto
- 4 - large tortillas
- - a mixture of young salad leaves
- 200g - smoked salmon
1. Spread pesto on each tortilla and divide the salmon among the tortillas. Scatter a handful of salad leaves on top of each one and roll them up tightly. Wrap in cling film and refrigerate before serving.
2. To serve: Trim the ends of the tortillas before halving each one, then cut each half diagonally in two and serve the wraps with the slanted side facing up.