Peel the avocado and chop, spread the cream cheese on 2 of the tortilla wraps and place on a baking tray. Spread the chopped avocado on both and than sprinkle the chopped coriander. Slice the salmon in thin slices and place on top of the other ingredients, grate the goat cheese on than cover with the tortilla and place under the grill until browned. Mix well the yogurt, jalapeño and ginger and allow to infuse in the fridge for 30 minutes. Toss the paella in a pan and serve in a bowl on the side, allow wrap to cool a bit than cut in quarters and serve with the dip.
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