Name: Light and lovely salmon salad wraps
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: Salmon salad wraps; 250 gram punnet cherry tomatoes, halved; 200 gram can pink or red salmon, drained, flaked; 2 hard-boiled eggs, roughly chopped (see tip); 1 capsicum, seeded and sliced; 1 lebanese cucumber, sliced; 1/2 cup halved artichoke halves; 1/4 cup basil leaves; 4 pieces lavash bread; Dressing; juice of 1 lemon; 1 garlic clove, crushed; 1 teaspoon olive oil

Light and lovely salmon salad wraps

Light, fresh, yet filling, these salmon salad wraps make a great lunch option. Plus, with salmon and hard boiled eggs, you benefit from a double hit of protein

Ingredients

Salmon salad wraps

250 gram punnet cherry tomatoes, halved

200 gram can pink or red salmon, drained, flaked

2 hard-boiled eggs, roughly chopped (see tip)

1 capsicum, seeded and sliced

1 lebanese cucumber, sliced

1/2 cup halved artichoke halves

1/4 cup basil leaves

4 pieces lavash bread

Dressing

juice of 1 lemon

1 garlic clove, crushed

1 teaspoon olive oil

Method

1.Combine the tomatoes, salmon, eggs, capsicum, cucumber, artichokes and basil in a bowl.

2.For the dressing, whisk all the ingredients together in a jug. Season to taste, then toss through the salad mixture.

3.Place each lavash on a flat surface. Top with salad. Roll up, halve and serve.

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.

Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

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