Pancake wrap with smoked salmon

Ingredients for 1 servings:

• 40 g wholemeal spelt flour
• 1 egg(s)
• 75 ml coconut milk
• ½ tbsp oil
• 50 g smoked salmon
• 20 g herb cream cheese, 0.2% fat
• 5 g creamed horseradish
• 20 g salad cream (Miracle Whip Balance)
• 1 tbsp chives, fresh, chopped
• ¼ bell pepper(s), red
• 1 handful of lamb’s lettuce

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Total time approx. 25 minutes

light and healthy

Whisk the egg with the milk and oil. Then add the flour and a pinch of salt, mixing well to remove any lumps. Let stand for 20 minutes, then whisk again. In the meantime, combine the cream cheese, horseradish cream, Miracle Whip, and chives into a paste. Finely slice the bell peppers and the smoked salmon. Wash the lettuce and spin dry or pat dry. Brush half a teaspoon of oil into the pan and heat. Pour the pancake batter into the hot pan and turn it over when browned to your liking. Let cool. Spread the pancake with the cream cheese mixture, top with the lettuce, arrange the salmon and bell peppers on top, and roll it into a wrap. 385 kcal per serving.