Salmon & Salad Wrap

A mixture of pink salmon and salad vegetables wrapped in a flour tortilla.

Country of Origin:
Preparation Time: 20 Minutes


Pink Salmon (tinned)    200 grams 400 grams 600 grams
Tortilla Wrap 10"    2 4 6
Iceberg Lettuce (shredded)    60 grams 120 grams 180 grams
Cucumber (diced)    60 grams 120 grams 180 grams
Tomatoes (diced)    60 grams 120 grams 180 grams
Lite Mayonnaise    20 ml 40 ml 60 ml

1. Shred the lettuce.

2. Dice the cucumber and tomato.

3. Add mayonnaise and drained salmon, mix the ingredients together.

4. Fill the tortilla wrap and wrap tightly.

5. Cut each tortilla in half.

6. Keep refrigerated until ready to serve.

Serving Suggestion

Serve with a variety of dips or a side salad.

Medical Diets

    Gluten Free

    Dairy Free

    Wheat Free







    Sunday Lunch

These indicators are for guidance only. You are responsible for reading the recipe carefully and checking all packaging and ingredients you are using, to ensure they are suitable for your diet and/or medical needs. AVF Marketing will not accept any liability for any situations that might arise if this advice is ignored.

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