Zest and Juice of 1/2 small lemon
1 red chilli, de-seeded and finely chopped
25g Rocket, chopped
200g Smoked Salmon
2 x Flour Tortilla Wraps
Extra rocket leaves and lemon wedges to garnish
- Mix the Ricotta with the lemon zest and juice, chilli and rocket. Season.
- Place a piece of baking paper or cling film slightly larger than the size of the wrap on a work surface. Arrange 100g smoke salmon slices next to each other to cover an area the size of a tortilla wrap. Place a wrap on the salmon, then spread with half the Ricotta and Rocket mixture. Roll up the salmon, using the baking paper or cling film to help you.
- Spread the remaining Ricotta mixture over the other wrap. Top with the rest of the smoked salmon slices, then roll up tightly.
- Cut both rotolos into 2cm slices. Arrange on a serving platter or on skewers. Garnish with rocket leaves and lemon wedges.