Salmon And Potato Salad Wraps - cooking recipe

Ingredients

3 1/4 lb potatoes, peeled, chopped
3/4 cup mayonnaise
3 None pickles, finely chopped
1 tbsp capers, rinsed, chopped
2 tsp lemon zest
8 None corn tortillas
2 leaves iceberg lettuce, chopped
1 (15 oz) can pink salmon, drained, flaked
1 None cucumber, cut into matchsticks
None None lemon wedges, to serve

Preparation

Place potatoes in a saucepan and cover with cold water. Bring to a boil and cook for 8 mins, or until tender. Drain. Let cool completely then toss with mayonnaise, pickles, capers and lemon zest. Season.
Arrange tortillas on a clean work surface. Top with lettuce, potato salad, salmon and cucumber. Roll up tightly to enclose then cut in half. Serve with lemon wedges.