Whole wheat wrap: 60g (1 large), Salmon fillet: 100g (3.5 oz), Teriyaki sauce: 15ml (1 tbsp), Avocado: 30g (1/4 medium), Cucumber: 50g (1/3 medium, julienned), Carrot: 30g (1 small, grated), Red bell pepper: 30g (1/4 medium, thinly sliced), Spinach: 20g (1 cup, fresh), Green onions: 10g (2 tbsp, chopped), Sesame seeds: 5g (1 tsp), Rice vinegar: 5ml (1 tsp), Sesame oil: 5ml (1 tsp), Ginger: 3g (1/2 tsp, grated), Garlic: 3g (1 clove, minced), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 400°F (200°C). 2. Place 100g salmon fillet on a baking sheet lined with parchment paper. 3. Brush with 10ml teriyaki sauce, season with 1g salt and 1g black pepper. 4. Bake for 12-15 minutes, until salmon flakes easily with a fork. 5. Let cool slightly, then flake into large pieces. 6. In a small bowl, mix 5ml teriyaki sauce, 5ml rice vinegar, 5ml sesame oil, 3g grated ginger, and 3g minced garlic to make the dressing. 7. Warm 60g whole wheat wrap in a dry skillet for 30 seconds per side. 8. Spread 30g mashed avocado evenly over the wrap, leaving a 1-inch border. 9. Arrange the flaked salmon down the center of the wrap. 10. Layer 50g julienned cucumber, 30g grated carrot, 30g thinly sliced red bell pepper, and 20g spinach over the salmon. 11. Drizzle with the dressing and sprinkle with 10g chopped green onions and 5g sesame seeds. 12. Fold in the sides of the wrap, then roll up tightly from the bottom. 13. Cut in half diagonally and serve.
