Smoked Salmon and Avocado Pinwheels

Circle B Kitchen

These are so simple to make, but packs loads of flavor. If using the smaller 8-inch size wrap, divide the ingredients in half when assembling as it will make 2. Each roll will make about 6 slices. Otherwise, this will make one large-size wrap.

Makes about 12 appetizer slices

(2) 8-inch or (1) 12-14-inch wrap (I used multigrain)

2 ounces smoked salmon

Mayo spread (recipe follows)

Avocado spread (recipe follow)

Mayo Spread

¼ cup mayonnaise

2 teaspoons lime juice

¼ teaspoon kosher salt

¼ teaspoon black pepper

Stir together the mayonnaise with the lime juice, salt and pepper and set aside.

Avocado Spread

1 avocado

4 teaspoons of lime juice

¼ teaspoon kosher salt

½ teaspoon fresh cracked black pepper

Slice the avocado in half, remove the seed and discard. Use a spoon to remove the avocado from the peel and place in a small bowl. Mash with a fork until fairly smooth. Stir in the lime juice, salt and pepper and set aside.

To assemble, place one wrap on the counter and spread half of it with the mayo spread and the other half with the avocado spread, keeping about an inch away from the edges.

Place the smoked salmon on the avocado spread and roll up the wrap as tightly as possible.

Wrap this securely in plastic wrap and refrigerate for 30 minutes.

Remove the roll from the plastic wrap and carefully slice into 1 to 1½ inch pieces. Serve chilled or at room temperature.