- Cook the edamame beans for 2-3 minutes in boiling salted water then cool in cold water and drain well.
- Place the edamame beans in a food processor along with the miso, lime juice, coriander, avocado and olive oil. Blitz until smooth.
Assembly
- Warm the wraps in the microwave for 30 seconds.
- Remove from the microwave and spread the avocado over the wraps. Top the avocado with 2 slices of smoked salmon (per wrap). Sprinkle with a few edamame beans and a pinch of Togarashi and top with the spinach.
- Fold the left side of the wrap into the middle and then fold the right side of the wrap into the middle & then roll the filled wrap carefully up and slice.
