This is a delicious wrap filled with organic salmon, baby spinach, and avocado, combined with cream cheese, lemon, and cilantro. To add a bit extra flavor, I used my Buckwheat Curry Tortillas with their subtly nutty taste and a hint of curry. This wrap is great as a starter, light lunch or dinner, or to take along in your lunchbox.
In this recipe I combined the nutty flavor of buckwheat with a hint of spicy curry, creating a delicious tortilla. You can also use them as a savory pancake or in place of pasta sheets when making lasagne.
Initially I came across buckwheat a bit by accident. I bought it thinking I was buying spelt flour, but then noticed the difference when preparing pancakes for the kids. After reading more about buckwheat, I learned more about its super food properties. Buckwheat is not a grain, it’s a seed of a plant, and the plant belongs to the same family as rhubarb and sorrel. It contains high quality proteins, better digestible carbohydrates, antioxidants, minerals, and vitamins. In other words, buckwheat is a healthier option for wheat or grains. If you eat healthy and listen to your body, you will recognize how your body feels after consuming certain kinds of food, even if you don’t outright suffer from any intolerances.
Chicken Curry is an all-time favorite in our house and full of Umami. Even the kids love to eat it. Recently I received some Kashmiri chili powder from a good friend in London, which is one of the most amazing mixtures I’ve tasted so far. The Kashmiri Chicken Curry turned out very nicely, a perfect flavor combination. You can serve it with rice, or for a carb-free alternative, with my Cauliflower Rice or Chickpea Flatbread (recipe to follow) as shown in the picture.
We just returned home after a few days in Dubai where we enjoyed the food and the various international flavors. We ate at one of our favorite Thai restaurants several times, and it was so delicious! Inspired by this experience, and thinking about what to cook for dinner tonight, I decided to go for Thai. I wanted to combine the crunchy texture of the Laab Gai Salad (minced chicken salad) and the spicy creamy flavor of the Thai Red Curry. To keep it light and healthy, I served it on Chinese cabbage, which you can fold into a wrap. You can serve this dish as a starter (8 servings) or a main dish (4 servings).
