Greek Salmon Wrap (HC)
Ingredients
1 tsp olive oil
½ tsp dill
½ tsp oregano
1 salmon fillet (tinned cooked salmon also works)
1 medium wholegrain wrap
1 bowl of spinach
6 cherry tomatoes, halved
½ red onion, thinly sliced
25g cucumber, sliced
1 tbsp tzatziki (plain greek yoghurt can also be used)
Instructions:
In a bowl add some olive oil, dill and oregano.
Brush the marinade over the salmon fillet.
Cover and pop into the fridge for 30 minutes (can also bake right away).
Pre-heat the oven at 180-degrees fan.
Add the salmon to a baking dish and pop into the oven for 20 minutes (or until cooked) covered, remove tinfoil after 10 minutes.
Place the wrap on a clean frying pan on a medium heat and allow to toast, 1 minute on each side.
Keep a close eye on the wrap so it doesn’t burn.
Then add some spinach onto the wrap followed by the tomatoes, red onion and cucumber.
Once the salmon is ready, flake into pieces and add to the wrap.
Top with tzatziki.
Roll up and serve.
Recipe Adjustments
Want to make the recipe vegetarian or change the animal protein?
Choose a plant based protein or animal protein from the swap list at the back of the recipe book
