for 4 person

Sauce

½	mango
1	red chilli, finely chopped
75 g	plain greek yoghurt
2 tbsp	coriander, finely chopped

Filling

350 g	salmon fillets without skin, sushi quality, in slices of 2cm
150 g	pak choi, cut into thin slices
1 tsp	salt
1	carrot, cut into thin slices
4	wheat tortillas

How it's done

Sauce

Puree the mango, mix with the chilli, yoghurt and coriander.

Filling

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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