Wrap with salmon, green beans and capers

Name: wrap with salmon, green beans and capers
Total time: 20 min
Yield: 4
Ingredients: 50 gram green bean; 2 look wild salmon; 3 tablespoon Greek yoghurt; 1 teaspoon paprika; 4 sheet iceberg lettuce; 4 wrapt tortillas; 2 tablespoon capers

Ingredients

50 gram green bean
2 look wild salmon
3 tablespoon Greek yoghurt
1 teaspoon paprika

4 sheet iceberg lettuce
4 wrapt tortillas
2 tablespoon capers

Directions

Boil the green beans in a saucepan with plenty of boiling water with salt in 8-10 minutes until al dente.
Rinse them in a sieve under cold water and let them drain well.
Remove the salmon in a deep plate with a fork and, if necessary, remove pieces of skin and grits.
Mix the Greek yogurt with paprika and some salt and pepper with the salmon.
Tear the lettuce leaves into coarse pieces and place them over the length of the tortillas.
Create a long bar of salmon salad.
Place the green beans in the length and sprinkle the capers over it.
Roll up the tortillas and cut them diagonally in half.
Wrap the tortillas tightly in cling film.