Circle B Kitchen
For (2) 8-inch wraps (or (1) 12 to14-inch wrap)
6 to 8 ounces smoked salmon
For the mayo:
1/4 cup mayonnaise
2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
For the avocado:
1 avocado, mashed
4 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
Spread one half of the wrap with the mayonnaise spread and then spread the other half with the avocado. Place the smoked salmon on top of the avocado, about 1 each from the edge.
Roll the wrap up tightly and then roll that up in plastic wrap and refrigerate for about 30 minutes. Carefully slice into 6 or 7 pieces and serve.