Salmon Salad Wrap
Total time: 20 minutes
5.28 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
Wholemeal plain wrap - 1 regular round wrap (71g)
Salmon - cubed 90g
Lettuce - finely chopped 20g
Tomato - sliced 30g
Shiitake mushroom - soaked, drained and cubed 100g
Lime juice - freshly squeezed 3 tb (63g)
Cucumber - sliced 30g
Coriander leaves - finely chopped 30g
Black pepper - 1 sprinkle (0.2g)
Sesame seed dressing - 1 tb (20.7g)
Stove, Weighing Scale, Measuring Spoons, Chopping Board, Knives, Pot, Bowls, Ladle, Spoons, Spatula and Serving Dish
1. Season the salmon with black pepper. Set this aside.
2. Bring a small pot of water to boil and add in the salmon and mushroom, letting them boil for 5 minutes. Drain these and set aside.
3. In a bowl, mix the salmon, mushrooms, sesame seed dressing and lime juice to make the fillings.
4. Place the fillings and vegetables in the wholemeal wrap and serve.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 455g