Smoky Double Salmon & Sweetcorn Wraps With Zingy Salsa

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Meanwhile, drain your sweetcorn and cut your lime[s] into quarters

Once hot, add your salmon fillet[s] to one side of the pan

Add a squeeze of lime juice over the salmon and season generously with pepper

Sprinkle your ground cumin, ground paprika and dried oregano over the salmon and add the drained sweetcorn to the other side of the pan

Cook the salmon for 9-10 min, turning once halfway or until cooked through

Tip: Your fish is cooked when it turns opaque and flakes easily

(Doubled your protein? Use 2 pans!)

While the basa is cooking, wash your lettuce, then pat it dry with kitchen paper and shred

Chop your tomatoes roughly and add to a bowl with the juice of half your lime[s] (you'll use the rest later!)

Season with salt and pepper, add a drizzle of olive oil and give everything a good mix up – this is your zingy salsa

Combine your chipotle paste (can't handle the heat? Go easy!) with your mayo, a drizzle of olive oil and 1 tsp [1 1/2 tsp] [2 tsp] cold water in a bowl – this is your chipotle mayo

Add your tortillas to a plate and pop in the microwave for 20 secs on high or until warmed through

Once the salmon is cooked, break it apart into bite-sized pieces with a wooden spoon – these are your spiced salmon chunks