25 mins
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Smoked Salmon Caesar Wrap
Serves
2
This Smoked Salmon Caesar Wrap with Crispy Bacon is a fresh twist on the classic Caesar salad in a soft low-carb wrap. It's a quick and satisfying lunch or light dinner that's packed with flavour.
Ingredients
1 x pack Aoraki Original Hot Smoked Salmon, flaked into pieces
2 low-carb Rebel Bakehouse Wraps
4 rashers streaky bacon
2 cups lettuce roughly chopped
¼ cup finely grated parmesan cheese
Caesar Dressing
3 tbsp mayonnaise
1 tbsp lemon juice
1 tsp Dijon mustard
Salt and freshly cracked black pepper, to taste
Method
Step 1
Preheat oven to 200°C. Place bacon rashers on a lined baking tray and bake for 12–15 minutes until crispy. Allow to cool slightly, then break into small pieces.
Step 2
In a small bowl, mix together mayonnaise, lemon juice and Dijon mustard. Season with salt and pepper to taste.
Step 3
Lay each Rebel Bakehouse Wrap flat. Add a layer of chopped lettuce, followed by the flaked Aoraki Original Hot Smoked Salmon and crispy bacon pieces. Drizzle over the Caesar dressing and finish with a sprinkle of parmesan cheese.
Step 4
Fold the wrap tightly, tucking in the sides as you roll. Slice in half and serve immediately.
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
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Smoked Salmon Caesar Wrap
Hot Smoked
,
Serves
2
25 mins
This Smoked Salmon Caesar Wrap with Crispy Bacon is a fresh twist on the classic Caesar salad in a soft low-carb wrap. It's a quick and satisfying lunch or light dinner that's packed with flavour.
Ingredients
1 x pack Aoraki Original Hot Smoked Salmon, flaked into pieces
2 low-carb Rebel Bakehouse Wraps
4 rashers streaky bacon
2 cups lettuce roughly chopped
¼ cup finely grated parmesan cheese
Caesar Dressing
3 tbsp mayonnaise
1 tbsp lemon juice
1 tsp Dijon mustard
Salt and freshly cracked black pepper, to taste
Method
Step 1
Preheat oven to 200°C. Place bacon rashers on a lined baking tray and bake for 12–15 minutes until crispy. Allow to cool slightly, then break into small pieces.
Step 2
In a small bowl, mix together mayonnaise, lemon juice and Dijon mustard. Season with salt and pepper to taste.
Step 3
Lay each Rebel Bakehouse Wrap flat. Add a layer of chopped lettuce, followed by the flaked Aoraki Original Hot Smoked Salmon and crispy bacon pieces. Drizzle over the Caesar dressing and finish with a sprinkle of parmesan cheese.
Step 4
Fold the wrap tightly, tucking in the sides as you roll. Slice in half and serve immediately.