Salad wrap with salmon and rice

Ingredients for 2 servings:

• 6 leaves of iceberg lettuce
• 200 g smoked salmon
• 100 g round grain rice or risotto rice, whole grain
• 60 g herb cream cheese, possibly with wild garlic
• 100g mozzarella
• ½ avocado(s)
• 40 g dried tomatoes
• 100 g cucumber(s)
• lemon juice
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

6 fresh and healthy lettuce wraps

Cook the rice according to the package instructions until soft. In the meantime, mash the ripe avocado with a fork and season with pepper, salt, and a little lemon juice. Finely dice half of the sun-dried tomatoes (or fresh tomatoes, if you like) and add them to the avocado. Separate 6 large, intact lettuce leaves from the iceberg lettuce. Center the leaves with the salmon, mozzarella, the avocado mixture, the remaining sun-dried tomatoes, and cucumber strips. Mix the cooked rice with the cream cheese until smooth and spread on the lettuce leaf. Now roll up the lettuce leaves into wraps. To do this, fold the sides inward and then carefully roll up from the end of the leaf. 600 kcal per serving.