Salmon Parcels with Cranberry Balsamic Sauce
1/2 cup ricotta cheese
1/3 cup mayonnaise
415 grams pink salmon, drained
2 spring onions, chopped
Tabasco sauce, few drops
100 grams fresh spinach leaves
6 large Burrito Tortillas
1/2 cup Ocean Spray® Whole Berry Cranberry Sauce
1-1/2 tablespoons balsamic vinegar
Combine cheese, mayonnaise, salmon, spring onions and Tabasco, salt and pepper to taste.
Arrange spinach leaves in the centre of each tortilla and cover with a mound of salmon mixture.
Fold tortillas to enclose filling and to form a pillow shape. Place on a tray lined with foil and bake in a moderate oven for 15 - 20 minutes or until crisp and browned. Melt cranberry sauce with vinegar in microwave or over a low heat and serve with salmon parcels.