Burritos with salmon, spinach and peas

Name: burritos with salmon, spinach and peas
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: 450 g fresh spinach; 250 g bone free wild salmon fillet; 1 business suit Mexican burritos; 100 ml water; 200 g garden peas; 125 g creme fraiche; 2 el water

Burritos with wild salmon fillet, garden peas, spinach and créme fraîche.

Ingredients

Kitchen Stuff

1 low baking dish (20 x 30 cm)

Directions

Preheat the oven to 220 ° C.
Heat the spinach in a skillet. Meanwhile, cut the salmon into cubes. Mix the spice mix from the package with the water.
Stir the spice mix through the warm spinach. Add the salmon, scoop and heat for 2 minutes.
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.
Brush the tortillas from the package with half of the herbs spread. Divide 3/4 of the spinach salmon mixture.
Roll up the tortillas into burritos and place them side by side in the baking dish.
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.
Bake for about 10 minutes in the middle of the oven.