Tortilla wraps can be used across all day parts – fill with eggs and bacon for an alternative breakfast sandwich, or tap into the street food trend by serving a wrapped burrito-great for food on the go.
Step 1Cut salmon fillets in half lengthways.
Step 2Oil a baking tray and place salmon fillets in tray.
Step 3Brush fillets with oil and coat with fajita seasoning.
Step 4Bake in a pre-heated oven (180°C) for 6 minutes.
Step 5Remove from oven and allow to cool.
Step 6Lay out a tortilla wrap on a clean surface.
Step 7Spread a tablespoon of refried beans in to the centre and spread to create a salmon sized area.
Step 8Add a piece of the part-cooked salmon.
Step 9Fold the ends in over the salmon and roll into a tight cigar shape and repeat until all 8 enchiladas are made.
Step 10Take another baking tray and spoon a layer of the Chilli Con Carne Sauce across the bottom of the tray.
Step 11Add the rolled enchiladas, keeping them tight together.
Step 12Cover with a good handful of Mozzarella and Cheddar Cheese.
Step 13Bake for approximately 12 minutes.
Step 14Remove from oven and add salsa, guacamole, sour cream and Jalapenos to the top and serve with a side salad.
- 4 Country Range Salmon Fillets (170-200g)
- 8 Country Range 10" Tortilla Wraps
- 1 tbsp Country Range Fajita Seasoning
- 100 g Country Range Mild Salsa
- 100 g Country Range Sauce for Chilli Con Carne
- 150 g Country Range Grated Mozzarella and Cheddar Cheese
- 150 g refried beans
- 150 g sour cream
- 150 g guacamole
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