Salmon and egg rolls

These can be prepared up to 8 hours in advance, wrapped in cling film and chilled.

Ingredients

3	Eggs, hard-boiled (Main)
2 Tbsp	Mayonnaise
1 tsp	Lemon juice
2 Tbsp	Finely chopped chives
100 g	Smoked salmon, sliced (Main)
2	Flour tortillas, 22cm (Main)

Directions

1. Mash the eggs, mayo, lemon juice, salt and pepper until smooth. Stir in the chives.
2. Warm the tortillas in the microwave for about 30 seconds, until pliable.
3. Spread evenly with the egg mixture. Divide the salmon into smaller pieces if required. Place evenly over the egg. Roll up firmly and wrap in cling film. Chill for at least 30 minutes.
4. Trim the edges then cut into 3cm lengths.

See more of Jan's special wrap recipes

• Curried potato samosas
• Greek beet wraps
• Duck and lettuce wraps