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Wrap with salmon, green beans and capers
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Ingredients
Directions
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Boil the green beans in a saucepan with plenty of boiling water with salt in 8-10 minutes until al dente.
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Rinse them in a sieve under cold water and let them drain well.
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Remove the salmon in a deep plate with a fork and, if necessary, remove pieces of skin and grits.
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Mix the Greek yogurt with paprika and some salt and pepper with the salmon.
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Tear the lettuce leaves into coarse pieces and place them over the length of the tortillas.
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Create a long bar of salmon salad.
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Place the green beans in the length and sprinkle the capers over it.
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Roll up the tortillas and cut them diagonally in half.
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Wrap the tortillas tightly in cling film.
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Nutrition
320Calories
Fat20% DV13g
Protein54% DV27g
Carbs8% DV23g
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