• 1 organic sprouted whole wheat flour tortilla
  • 3 slices of Alaskan wild caught smoked salmon
  • a small handful of organic baby spinach or arugula
  • 3 tablespoons full fat organic cottage cheese (preferably grass fed)
  • 1 teaspoon lemon juice
  • 1/4 teaspoon lemon zest from an organic, unwaxed lemon
  • 1 teaspoon chopped capers
  • 1 tablespoon of chopped chives or cilantro
  • Himalayan salt and freshly cracked black pepper to taste



  1. Lay the tortilla flat on a small plate.
  2. Cover the surface of the tortilla with a layer of baby spinach or rocket.
  3. Lay the salmon slices on top of the greens covering the whole surface.
  4. In a bowl combine the cottage cheese with the remaining ingredients.
  5. With the back of a fork smash the contents in the bowl until mixed well leaving a few lumps of cottage cheese intact.
  6. Spread the cottage over the salmon.
  7. Starting at one end, roll the tortilla into a tight roll.

If not eating right away, wrap in saran wrap and put it in the fridge. When ready to eat, cut the roll in half and serve on a bed of salad.