Name: Salmon, red onion and sweet pepper wraps
Prep time: 10 minutes
Cook time: 2 minutes
Yield: 2
Ingredients: 200g tin red salmon; half red onion, finely chopped; 1 red pepper, finely chopped; 50g cucumber, finely diced; 50g low-fat yogurt; juice half lemon; good grind black pepper; 2 wholemeal tortillas, 70g each; 50g salad leaves

Salmon, red onion and sweet pepper wraps

Red salmon mixed with finely chopped red onion and peppers bound in a lemony yogurt and packed with salad. A great packed lunch or picnic.

Serves

Prep

10 minutes

Cook

2 minutes

Each 363g serving contains (excludes serving suggestion)

KCal

396

Carbs

39.0g

Fibre

6.0g

Protein

32.7g

Fat

10.8g

Saturates

3.0g

Sugars

9.0g

Salt

1.61g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

200g tin red salmon

half red onion, finely chopped

1 red pepper, finely chopped

50g cucumber, finely diced

50g low-fat yogurt

juice half lemon

good grind black pepper

2 wholemeal tortillas, 70g each

50g salad leaves

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Method

Step 1

Drain the salmon and remove the skin, but keep the bones as they are packed with calcium. Add to a bowl and mash roughly with a fork.

Step 2

Add the onion, red pepper, cucumber, yogurt, lemon juice and black pepper to the salmon and mix well.

Step 3

Warm the tortillas in a dry frying pan or griddle pan for 1-2 minutes. Place on a clean work surface, divide the salad and the salmon between the two tortillas, placing the mixture in the middle and leaving a 3-4cm gap around the edges.

Step 4

Roll up, tucking in the edges, then cut in half at an angle to serve.

Recipe tips

For packed lunches or picnics, roll the packed tortilla tightly in greaseproof paper or foil, twisting the ends to secure. When eating just unwrap one end and peel the paper off as you eat it, tearing in a spiral as you munch your way down.
Try using tuna in place of salmon and spice it up with a little chili powder, or add herbs such as fresh coriander or dill.