Whole wheat wrap: 60g (1 large), Salmon fillet: 100g (3.5 oz, grilled or baked), Cucumber: 50g (1/2 cup, sliced), Mixed greens: 30g (1 cup), Avocado: 30g (1/4 medium, sliced), 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: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Season 100g salmon fillet with salt and pepper. Grill or bake at 400°F (200°C) for 12-15 minutes until cooked through. Flake with a fork. 2. In a small bowl, mix 30g light cream cheese with 5g chopped dill, 5ml lemon juice, and a pinch of salt and pepper. 3. Warm the 60g whole wheat wrap in a dry skillet for 30 seconds per side or in the microwave for 10-15 seconds. 4. Spread the cream cheese mixture down the center of the wrap. 5. Layer 30g mixed greens, 50g sliced cucumber, 20g sliced red onion, 5g capers, 100g flaked salmon, and 30g sliced avocado on top of the cream cheese. 6. Fold in the sides of the wrap and roll up tightly. 7. Cut in half diagonally and serve.
