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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