These pin wheel sandwiches are quick and delicious, they would be perfect for a picnic, quick lunch, or supper. These two recipes are my daughter and I’s favourite combinations.
Serves 4-6 (either ¾ or ½ wrap per child)
- 3 wholemeal wraps
- 200g salmon fillets, cooked remove any skin or bones
- 75g full fat cream cheese
- 1/2 lemon, juiced
- 50g baby spinach leaves, washed and shredded with a knife
- freshly ground black pepper
- ½ tablespoon fresh dill, chopped
- ½ tablespoon fresh chives, chopped
To a small blender add the cooked salmon fillets and cream cheese; pulse until combined. You want the mix to still have some texture. Empty into a bowl, add the lemon juice, black pepper and the finely chopped herbs, to taste. Combine gently with a spatula.
Lay the wrap out flat on a chopping board, take a large spoon of the salmon mix and spread evenly over the wrap. Make sure you spread the mixture to the edges; you want a thin layer, so that the wrap is easy to roll. Then sprinkle with the shredded baby spinach. Starting at one edge roll the wrap, into a sausage shape, rolling as tightly as possible. Repeat this process with the remaining wraps.
If you aren’t eating straight away then you can wrap them up tightly (I use baking paper, or foil, twisting the ends so the wrap doesn’t dry out) and store in the fridge. When you are ready to eat take a serrated knife, trim the ends and then cut the wrap into pin wheels. Lay the pinwheels on a large platter and scatter with any leftover herbs.
Recipe from Mimi’s Bowl: Modern Baby, Toddler and Family Food by Miriam Cooper.
Miriam is a mum of one little girl, they live in London. Follow her on Instagram for parent friendly recipes and food ideas.