Healthy living

Salmon salad wrap

Preparation time: 10 minutes

Serves: 1


  • 1 sheet wholemeal wrap bread
  • 1 tablespoon spreadable reduced-fat cream cheese
  • 1 medium tomato, sliced
  • 6 slices cucumber
  • 1 cup baby spinach or rocket leaves
  • 105 g can no-added-salt pink salmon, drained


1. Place bread on a flat surface. Spread cream cheese evenly over the wrap bread. 

2. Along one edge, layer the tomato, cucumber, baby spinach leaves and salmon. 

3. Roll bread up tightly to enclose filling and cut in half.


There are many varieties of bread wraps available in the supermarket for example Mountain bread, Lavash or Pita bread.


  • Try mixing the cream cheese and salmon together and spread over the wrap.
  • Use a combination of other vegetables such as grated carrot, blanched asparagus, sliced mushrooms, spring onions, sprouts, capsicum strips or lettuce.
  • Replace salmon with canned tuna in spring water, drained. You can also substitute a sliced boiled egg or 3 thin slices of leftover turkey, chicken or roast beef for the salmon.

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