Salmon Salad Wraps

clock 10 minutes bowl Serves 4


  • 250g punnet cherry tomatoes, halved
  • regal salmon fillets bone in skin on, per kg 200g Fresh Regal New Zealand Salmon Fillets, flaked
  • 2 hard-boiled eggs, roughly chopped
  • 1 capsicum, seeded and sliced
  • 1 Lebanese cucumber, sliced
  • 1/4 cup basil leaves
  • 4 wraps
  • Dressing ingredients
  • fresh produce lemons , each
  • 1 garlic clove, crushed
  • 1 tsp olive oil
  • Salt and pepper
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  • 1. In a large bowl, combine the tomatoes, salmon, eggs, capsicum, cucumber and basil.

  • 2. For the dressing, whisk all the ingredients together in a jug. Season to taste.

  • 3. Gently toss the dressing through the salad mixture.

  • 4. Place each wrap on a flat surface. Top with salmon salad mixture. Roll up, cut in half and serve.

  • Tip:

  • To hard-boil eggs, place in a saucepan of cold water and bring to the boil. Reduce heat and simmer for 4-5 minutes. Cool under cold water. To remove the shell, tap on bench to crack, then gently peel away.

  • Per Serve

  • • Energy 1406kj • Protein 20g • Total Fat 17g • Saturated Fat 5g • Carbohydrates 23g • Sugars 6g • Sodium 908mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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