Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Puree the mango, mix with the chilli, yoghurt and coriander.
Season the fish and pak choi with salt. Spread 3 tbsp of sauce onto each wrap. Top with the salmon, pak choi and carrots, fold in and roll up, secure with a toothpick.
Charcoal/gas/electric grill: Grill the wraps over/on a low heat (approx. 150 °C, for approx. 10 mins. all over. Serve the remainder of the sauce as a dip for the wraps.
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