Salmon Salad Wraps

Name: Salmon Salad Wraps
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 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

10 minutes

Serves 4

Seafood Salmon Wraps

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Ingredients

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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Method

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.