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Carrot and Leek Tortilla Wrap

A great solution for an easy meal, tortilla wraps should be a regular item in your fridge. They offer a smart way to recycle leftover protein mingled with the half vegetables still lying around form your previous cook, so train your brain to come up with interesting fillings for a wrap.

In a pan, over medium heat with barely any olive oil you want to gently sweat:

  • Leek, thinly cut

  • Carrot, coarsely grated

After a few minutes, turn heat off, and add:

  • Dill, thinly cut

  • Sumac

  • Salt

  • Pepper

While the filling cools to room T, prepare the dressing by whisking in a bowl:

  • Mayonnaise, 1 volume

  • Horseradish paste, 1 volume

  • Worcestershire Sauce, a few drops to taste

  • Lime juice, 1/3 volume

  • Salt, to taste

This is a pungent dressing, quite strong for the quantity you will be using, which shouldn't be too much, barely enough to coat the filling items well.

NOTE: Smoked trout is usually available in my fridge, and it mingles perfectly here, diced thinly and included in the filling. Chicken will also work great.


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