Avocado Wraps with Creamy Salmon Paté Baby Led Feeding

I’ve been experimenting with avocados a lot over the past year (see post about my baby hating avocados in Ramblings). He still doesn’t love them although when he’s hungry he’ll eat them if cooked in a particular way.

I started making my own wraps about a year ago due to the amount of crappy ingredients in the store bought kind. They are pretty handy to make and you can add in lots of little extras here and there to make them taste even nicer. These ones are particularly simple! Just 2 ingredients; avocado and buckwheat flour. I’m not gluten free but I just love the texture and taste of buckwheat and it is so nutritious that I have been using it a lot over the past while.

Avocado Wraps with Creamy Salmon Paté Baby Led Feeding

This dough is so easy to make, mash an avocado until it resembles a puree and then add flour until it becomes a thick dry dough. Divide into 4 balls and roll into individual wraps. Then its just a matter of frying on a dry pan (no oil or butter) until they start to bubble, flip over and repeat and thats it!

The salmon paté is also simple and so nutritious. Salmon is an excellent source of vitamins, minerals, omega-3 and protein and it tastes pretty yummy too so I really wanted to give Oscar a taste for it now when he is young. I use organic smoked salmon that is naturally smoked and free of dyes and it can be purchased in Aldi. You can also use smoked mackerel which is a little cheaper and still super delicious. Throw all of the ingredients into a blender, blend until smooth and creamy and then spread over your wrap.

I don’t freeze this dish and serve fresh to get the most out of the nutritious ingredients. The quantities above is enough for Oscar and 3 adults so feel free to adjust as you wish.

Avocado Wraps with Creamy Salmon Paté Baby Led Feeding

      • PREP TIME
      • 15 minutes
      • COOK TIME
      • 5 minutes
      • TOTAL TIME
      • 20 minutes
      • SERVES
      • 4 Filled Wraps

What goes in...

  • Avocado Wraps
  • 1 Medium Sized Ripe Avocado
  • 1 Cup Buckwheat Flour (or more depending on avocado size)
  • Salmon Paté
  • 200g Organic Smoked Salmon
  • 4 Tablespoons Natural Yogurt
  • 90g Cream Cheese
  • 10 Sprigs Fresh Parsley
  • 4 Cloves Garlic Roasted
  • Juice + Zest 1/2 a lemon
  • Pinch of Black Pepper
  • 1/4 Teaspoon Paprika
  • 1 Teaspoon Dijon Mustard

How to make it...

Avocado Wraps…

  1. Start by peeling and deseeding the avocado. To make life really simple I cut the avocado in half, pop out the seed and just squeeze the sides of the skin together which makes the avocado pop out. Then use a teaspoon to scrape off the remaining bits.
  2. Using a fork, mash the avocado until it has become completely puréed and smooth then start adding a 1/4 cup of flour at a time. Mix it into the avocado until it starts to form a dough, you will probably have to start using your hands at this point. By the time you have added all of the flour your dough should be nice and dry and ready to roll.
  3. Place the dough ball onto a well floured surface and divide into 4 parts. Using a floured rolling pin roll each one into as perfect a circle as you can (mine are pretty un-circular looking).
  4. Fry each wrap on a dry frying pan over a medium heat until it starts to bubble. Then using a spatula flip over. This should only take about 2-3 minutes each side.

Salmon Paté…

  1. Add all of the ingredients to a blender and blend until it is completely smooth – Thats it!

To assemble the Wraps…

  1. For the photos I squared off the wraps, then spread the salmon paté all over one side then roll one side to join the other.
  2. Slice into little baby bites and serve.

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