Sophie's Smoked Salmon & Ricotta Wraps
By: Sophie32
Published: Monday, November 30, 2009 - 3:00pm

Ingredients




4 tortilla wraps
4 tablespoons large  of fresh sheep ricotta
inch rucola leaves, cleaned, about 50 to 60 gr  total
inch fresh basil leaves, cleaned, 3 basil leaves per wrap, torn  pieces / smoked salmon: about 150 to 200 gr for 4 wraps

Preparation

1 Take a plate & place 1 tortilla on it. Put water on all the tortilla. Dip the rest of the excess water off with kitchen paper. 2 Place in the microwave on the highest heat for 40 seconds. 3 Take it out of the microwave. The tortilla wil not be hot. 4 Spread the ricotta all over the tortilla. Spread it out on all the sides. 5 Now, place the smoked salmon on top of the ricotta. 6 Now, on a horizontal line, place the rucola leaves on top of the salmon. Not too much because rucola is nutty & too much is too much. You want a subtile taste! So, spread the rucola evenly. 7 Then, add the 3 pieces of torn basil leaves, just above & under the horizontal line of rucola leaves, evenly spread. 8 Now, instead of rolling it up, fold the left side a bit into the middle of the tortilla & then fold the right side a bit into the middle & then roll the filled tortilla carefully up. 9 Take your rolled up tortilla & turn it over. Cut diagonal in 2. 10 Take a serving plate & plate up! Put 1 half on the plate & place the other half on top!! 11 Yum yum!! Don't forget the wine!!

About


I made these lovely wraps yesterday! It feels like summer when you are eating them.
And I want spring & summer to be there!
I had some sheep ricotta in the fridge & thought that smoked salmon would go lovely with it!
Then I added rucola leaves & torn basil leaves. Every flavour combines beautifully.
It is lovely enjoyed with some good white wine like Mâcon Villages 2007, Blanc sec.