Salmon Salad Wrap
- Prep: 10
- Serves: 1
Ingredients
- 1 sheet wholemeal or wholegrain wrap
- 1 tbs reduced-fat cream cheese
- 1 tomato, sliced
- 6 slices cucumber
- 1 cup rocket, baby spinach or lettuce leaves
- 105 g can no-added-salt pink salmon, drained
Method
- Place bread on a flat surface.
- Spread cream cheese evenly over the wrap bread.
- Along one edge, layer the tomato, cucumber, baby spinach leaves and salmon.
- Roll bread up tightly to enclose filling and cut in half.
Hint
There are many varieties of bread wraps available in the supermarket eg. Mountain, Lavash or Pita bread.
Variations
- Use a combination of other vegetables such as grated carrot, blanched asparagus, sliced mushrooms, spring onions, sprouts, capsicum strips or lettuce.
Nutrition information
| per serving | per 100g | |
|---|---|---|
| Energy | 1895.7 kJ | 417.4 kJ |
| Protein | 35 g | 7.7 g |
| Fat, total | 14.4 g | 3.2 g |
| — saturated | 5.4 g | 1.2 g |
| Carbohydrate | 41.1 g | 9 g |
| — sugars | 7.5 g | 1.7 g |
| Fibre | 3 g | 1.1 g |
| Sodium | 878.2 mg | 193.4 mg |
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