Wholemeal wrap with baked salmon, salad and yogurt

Ingredients

For 1 serving

• Whole wheat tortillas1
• Salmon fillet120 g
• Romaine lettuce40 g
• Cucumber60 g
• Carrots50 g
• Nonfat Greek yogurt50 g
• Dill2 g
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, fish,

Method

1. Preheat a conventional oven to 200 °C. Put the salmon on a lined tray and season lightly with salt and pepper.
2. Bake for 12 minutes, until the flesh is opaque pink and flakes easily; remove the skin and flake it with a fork.
3. Meanwhile make the sauce by mixing the Greek yoghurt with the chopped dill, lemon juice and a pinch of salt.
4. Wash the romaine lettuce, cucumber and carrots; peel the carrots and cut the carrots and cucumber into matchsticks, the lettuce into strips.
5. Warm the tortilla in a dry pan over medium heat for 30 seconds per side, until soft. Fill with the lettuce, cucumber, carrots, salmon and sauce, roll up tightly and cut in half.