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Salmon Salad Wrap 0001
  • 1 wholemeal wrap
  • 1 tablespoon spreadable reduced-fat cream cheese
  • 1 medium tomato, sliced
  • 6 slices cucumber
  • 1 cup baby spinach or rocket leaves
  • 105g can no-added-salt pink salmon, drained
  1. Place wrap on a flat surface.
  2. Spread cream cheese evenly over the wrap bread.
  3. Along one edge, layer the tomato, cucumber, baby spinach leaves and salmon.
  4. Roll wrap up tightly to enclose filling and cut in half.


  • Mix cream cheese and salmon together before spreading.
  • 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 turkey, chicken or roast beef for the salmon.
  • Use a different variety of wrap eg mountain bread, Lavash or pita bread.
  • Wrap can also be toasted.

Storage Suggestions

  • Eat immediately or store covered in the fridge until meal time.

Equipment List

  • flat board
  • butter knife
  • serving plate
  • sharp knife


Recipe from LiveLighter® campaign © State of Western Australia [2012] reproduced with permission.

Nutrition Information

448g Quantity per serving Quantity per 100g
Energy 1757kJ 392kJ
Protein 33.4g 7.5g
Fat, total 13.5g 3.0g
— Saturated 5.4g 1.2g
Carbohydrate 36.0g 8.0g
— Sugars 6.7g 1.5g
Fibre 8.7g 2.0g
Sodium 361mg 80mg