Whole wheat wrap: 60g (1 large), Salmon fillet (raw): 100g (3.5 oz), Cucumber: 50g (1/2 cup, sliced), Mixed greens: 30g (1 cup), Cream cheese (light): 30g (2 tbsp), Dill (fresh): 5g (1 tbsp, chopped), Lemon juice: 5ml (1 tsp), Capers: 5g (1 tsp), Red onion: 20g (2 tbsp, thinly sliced), Salt and black pepper: to taste
1. Preheat oven to 170°C (340°F), place 100g raw salmon fillet on parchment-lined tray, season with salt, black pepper, and 1 tsp lemon juice, bake for 15-18 minutes until just cooked through, flake and set aside. 2. Warm 60g whole wheat wrap, spread with 30g light cream cheese, layer 30g mixed greens, 50g cucumber slices, 20g thinly sliced red onion, 5g capers, and flaked salmon. 3. Sprinkle with 5g chopped fresh dill, wrap tightly, slice, and serve.
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