Salted cod wrap

Salted cod wrap with rocket, nectarines and Greek yoghurt


  • SERVINGS FOR: 2 people


  • PER PORTION: 350 kcal


  • INGREDIENTS

    For the wrap:
    • 120 g warm water
    • 250 g flour
    • 10 g salt
    • 30 g oil

    For the filling:
    • 160 g Monti salted cod
    • 200 g rocket
    • 1 nectarine
    • 60 g greek yoghurt
    • Lemon juice
    • Extra virgin olive oil
    • Salt


  • PREPARATION

    • Make the tortilla dough by mixing together the flour, lukewarm water, salt and oil. Divide the dough into 4 portions and leave to rest for about 20 minutes.
    • Roll out each portion to a thickness of about 1 mm and cook in a hot frying pan.
    • Cut the salt cod into even cubes and boil it for about 5 minutes.
    • Prepare the greek yoghurt sauce with lemon juice, salt and a dash of extra virgin olive oil. If necessary, add a little water to achieve a creamier consistency.
    • Slice the nectarine into thin slices and prepare the rocket.
    • Heat the tortilla, spread the yoghurt sauce over the surface, and add the rocket, peaches and salted cod evenly. Fold into a wrap, press firmly, cut diagonally and serve.

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