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Goya
Burritos with salmon, spinach and peas
Burritos with wild salmon fillet, garden peas, spinach and créme fraîche.
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Ingredients
Directions
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Preheat the oven to 220 ° C.
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Heat the spinach in a skillet. Meanwhile, cut the salmon into cubes. Mix the spice mix from the package with the water.
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Stir the spice mix through the warm spinach. Add the salmon, scoop and heat for 2 minutes.
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Add the garden peas and heat for 1 min. Mix the sauce mix from the packaging with the crème fraiche and the water into a spice spread.
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Brush the tortillas from the package with half of the herbs spread. Divide 3/4 of the spinach salmon mixture.
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Roll up the tortillas into burritos and place them side by side in the baking dish.
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Divide the rest of the spinach-salmon mixture into an orbit over the middle of the rolls and spread over the rest of the herb spread.
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Bake for about 10 minutes in the middle of the oven.
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Nutrition
545Calories
Sodium38% DV920mg
Fat34% DV22g
Protein60% DV30g
Carbs17% DV51g
Fiber48% DV12g
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