Ingredients:

- 4 salmon fillets (150g each)
- 4 tortilla wraps
- 1 fresh red pepper
- 1 fresh green pepper
- 1 leek
- 2 medium carrots
- 2 tbsp. oil
- salt, black pepper to taste
- Tarsmak dill sauce

Preparation:
Season the salmon with salt and black pepper, leave in the fridge to cool. Cut all the vegetables into fine strips, combine with the dill sauce, transfer onto the tortilla wraps and roll up. Drizzle the salmon with oil and grill on an aluminium foil BBQ plate, then warm the tortillas on the barbecue. Serve with the Tarsmak dill sauce.

Enjoy your meal!