For The Whole Family

Homemade Tortillas with Smoked Salmon and Veggies

Average: 5 (11 votes)
(11 votes)
Homemade Tortillas with Smoked Salmon and Veggies
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Health Score:
79 / 100
35 min.
ready in 1 hr 43 min.
Ready in

Healthy, because

Even smarter

Nutritional values

Monounsaturated fatty acids and omega-3 fatty acids from avocado and salmon have particularly beneficial effects on the heart and circulation. 

Smoked salmon can be omitted for the vegetarian variation of these wraps. Or you can use sliced zucchini instead of salmon and refine the filling with coarsely chopped walnuts.

1 each contains
(Percentage of daily recommendation)
Calorie409 cal.(19 %)
Protein14 g(14 %)
Fat26 g(22 %)
Carbohydrates31 g(21 %)
Sugar added0 g(0 %)
Roughage6 g(20 %)
Vitamin A0.6 mg(75 %)
Vitamin D1.6 μg(8 %)
Vitamin E3.5 mg(29 %)
Vitamin K32.1 μg(54 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin6.3 mg(53 %)
Vitamin B₆0.5 mg(36 %)
Folate55 μg(18 %)
Pantothenic acid0.3 mg(5 %)
Biotin3.1 μg(7 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C8 mg(8 %)
Potassium901 mg(23 %)
Calcium60 mg(6 %)
Magnesium47 mg(16 %)
Iron1 mg(7 %)
Iodine10 μg(5 %)
Zinc1.1 mg(14 %)
Saturated fatty acids9.2 g
Uric acid24 mg
Cholesterol44 mg
Complete sugar7 g


For the tortillas
7 ozs Pastry flour
2 Tbsps finely chopped parsley
½ tsp salt
2 Tbsps clarified butter
Pastry flour (for rolling out)
For the filling
¼ Iceberg lettuce (about 5 oz.)
1 carrot
2 Avocados
2 Tbsps lemon juice
3 ½ ozs low-fat Yogurt (0.1% fat)
5 ozs thinly sliced Smoked salmon
How healthy are the main ingredients?

Preparation steps


For the tortillas: Mix together the flour, salt, parsley, clarified butter and about 5 tablespoons of water. Knead until a smooth, firm dough is formed, adding a bit more water if needed. Wrap with plastic wrap and let stand for 1 hour. 


For the filling: Rinse the lettuce, spin dry and cut into thin strips. Peel and grate the carrot. Cut the avocado in half, remove the seed and slice thinly. Drizzle the avocado slices with the lemon juice to prevent browning.  


Divide the dough into quarters and roll each quarter out onto a floured surface until about 9 inches in diameter. Cook the tortillas in a hot, dry skillet for about 1-2 minutes on each side. Cover the finished tortillas with a damp cloth or paper towel to keep from drying out. 


Spread the yogurt onto the tortillas, then top with lettuce, smoked salmon, avocado and grated carrots. Roll up, cut in half diagonally and serve.