Ingredients
1 large wrap
100 g Vivera Plant-Based Salmon Fillet
50 g mixed salad leaves
50 g cucumber, sliced
¼ red onion, thinly sliced
2 tbsp vegan cream cheese
1 tbsp vegan sriracha yogurt sauce
1 tsp vegetable oil
Salt and pepper, to taste
Preparation
Season the vegan “salmon” and bake briefly in the air fryer or oven, then shred with a fork.
Chop salad, cucumber, and red onion.
Spread cream cheese on the wrap, layer with salad and “salmon,” and top with sriracha sauce.
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