Oct 2 2014

‘You So Fancy’ Lunch

by Kathryn Budig

My fiancé and I were discussing Mexican food in depth this morning, and it left me with a severe hankering for something wrapped in a tortilla. I’m on a health kick, so the idea of heaping piles of refried beans and cheese didn’t really appeal (I mean, it sorta did— but I’m trying to stay focused). My brain churned to making some sort of delicious pea sauce with a kick of lemon, and my brainstorm proceeded from there.

Salmon! Cream cheese! Fresh stuff!

I’m not so good with digesting dairy, so I always pick up Tofutti dairy-free cream cheese, but of course—that’s entirely up to you. I served this up to my hard working fiancé (he’s studying for his real estate license test on Saturday—go team BOB!) and the look on his face said it all—bliss. This wrap ain’t your average wrap. It’s faaaaaancy.

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Fancy Smoked Salmon Wraps with Fresh Pea Sauce

You’ll need:

1 small filet smoked wild salmon

1 T dairy-free cream cheese (I use Tofutti)

1 T fresh pea sauce (see below for recipe)

handful wild organic arugula (for my vegetarian friends, double up on the greens and nix the salmon)

1/2 heirloom tomato, diced

pinch sea salt (obsessed with Maldon)

brown rice tortillas (if you’re fine with gluten, you can just use regular tortillas)

splash olive oil or butter for pan


Fresh Pea Sauce:

1.5 cups frozen sweet peas, thawed

1/4 cup extra virgin olive oil*

1/2 cup nutritional yeast

1 lemon, juiced

1 garlic clove, minced

2 sprigs of fresh mint, just the leaves

2 t sea salt

1/2 t red pepper flakes


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*I highly recommend using excellent olive oil. My pantry is always stocked with Lucini Italia (in my humble opinion—the best).


Run your peas under room temp water for about a minute or until your peas thaw. Place peas, olive oil, yeast, lemon juice, garlic, mint leaves and salt and pepper flakes into a high powered blender. Blend until completely smooth. Add additional oil if the consistency isn’t smooth enough.

Warm your tortillas on a large sauté pan with a pinch of oil or butter on each side for about 30seconds to a minute. Remove from pan and smear your ‘cream cheese’ onto the tortilla followed by fresh pea sauce. Toss a handful of arugula onto the middle then small pieces of the salmon and tomato. Sprinkle with a dusting of finishing salt. Wrap into a glorious burrito shape and keep the fresh pea sauce nearby for dipping! You so fancy.


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