Salmon wraps with crunchy slaw
Gather the family round the table and tuck in to these light and tasty salmon wraps. Serve with a side of deliciously crunchy homemade slaw.
Ingredients
Method
Ingredients
- 8 wholemeal wraps
- 125g sour cream*
- 1 garlic clove, grated or ½ teaspoon crushed garlic
- Pepper, to taste
- ½ cucumber*, sliced
- 2 large carrots, grated
- ½ red onion*, thinly sliced
- 1/8 cabbage*, thinly sliced
- ¾ lettuce*, shredded
- 415g canned pink salmon, drained
- 100g cheese*, sliced or grated
* These ingredients are shared with other recipes from the weekly meal planner.
Method
- Mix sour cream, garlic, and pepper together in a bowl. Set aside.
- Combine all the salad vegetables in a large bowl.
- Transfer salmon into another bowl, remove the bones if you prefer, then lightly flake with a fork.
- Remove the wraps from the packet and if desired, warm them up slightly. Follow the instructions on the packet for timings.
- Place all the ingredients, including the cheese in the middle of the table and everyone can make their own wraps. Or assemble by placing a wrap on a plate, spread some of the sour cream sauce on, top with handfuls of salad, a large spoonful of flaked salmon, finishing with grated or sliced cheese. Fold the bottom upwards and bring the sides into the middle to make the wrap. Serve any remaining salad on the side.
Skill level: Easy as
Cooking tips
- The salad ingredients can be mixed with the sour cream mixture to make a creamy slaw filling if desired.
- Sprinkle your favourite nuts and seeds in the filling for additional healthy fat and fibre.
- Sprinkle your favourite nuts and seeds in the filling for additional healthy fat and fibre.
Adapt it
- Swap the salmon for canned tuna, cooked fish, shredded chicken, stir fried meat or tofu, pan fried tempeh, cooked prawns or falafels.
- To reduce the sodium per serve, opt for canned salmon in spring water.
- Use lite sour cream if you prefer.
- Use gluten free wraps if required or if you are keen for a lighter meal, you can use lettuce or cabbage leaves instead of wraps.
- To reduce the sodium per serve, opt for canned salmon in spring water.
- Use lite sour cream if you prefer.
- Use gluten free wraps if required or if you are keen for a lighter meal, you can use lettuce or cabbage leaves instead of wraps.
Kid friendly alternatives
Adapt the salad veges to suit their tastes.
Leftover tips
Eat for lunch the next day.