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Spinach and salmon wraps


Spinach and smoked salmon wraps


  • FOR THE PANCAKES (makes 3-4):
  • 3 medium eggs
  • 2 large handfuls of spinach
  • 1 tbsp spring onions, chopped
  • 1 tbsp flour (buckwheat is nice but use what you have to hand)
  • 1 tsp olive oil
  • cream cheese
  • smoked salmon
  • lemon wedges
  • black pepper
  • micro herbs or cress

Summer is round the corner and the sun is out here in the UK, so we are packing away our soup bowls and turning our attention to light summer lunches that are perfect for dining al fresco! These easy spinach and smoked salmon wraps from Amelia Freer are full of goodness; Omega 3, anti-oxidants and plenty of protein. Adults and children love these alike!


  1. Add the eggs, spinach, parsley and flour to a blender and blend until smooth.

  2. Heat a large non-stick frying pan over a medium heat, then add the olive oil. Once the oil is hot, carefully wipe the oil around the pan with kitchen towel, you want to remove most of the oil, leaving a very thin, even coating of oil.

  3. Pour the batter into the frying pan, tipping and swirling the pan as you pour to create a thin, even layer.

  4. Cook for 2-3 minutes or until the edges come away from the pan. Use a fish slice to carefully flip the wraps over and cook for a further 2-3 minutes.

  5. To serve, spread the cream cheese over half of the wrap and top with the smoked salmon, cress/micro greens and a generous crack of black pepper. Fold over the wrap and serve with lemon wedges.