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Salmon Salad Wrap
Prep: 10 min
Cook: 0 min
Servings: 1
Filled with salmon, cucumber and spinach, these wraps are winners as they are or toasted.


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


  1. Place bread 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 bread up tightly to enclose filling and cut in half.

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


Use a combination of other vegetables such as grated carrot, blanched asparagus, sliced mushrooms, spring onions, sprouts, capsicum strips or lettuce.

Serving Suggestion:

Try mixing the cream cheese and salmon together and spread over the wrap.

Healthy tip!

Try mustard instead of mayonnaise to add extra flavour to your salads and sandwiches.

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Nutrition Information

per serving per 100g
Energy 1895 kJ 417 kJ
453 Cal 100 Cal
Protein 35 g 7.7 g
Fat, total 14.4 g 3.2 g
— saturated 5.4 g 1.2 g
Carbohydrate 41.1 g 9 g
— sugars 7.5 g 1.7 g
Sodium 878.2 mg 193.4 mg
Fibre 3 g 1.1 g

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Comments (1)

  • Avatar

    A very tasty, fresh wrap. Easy and quick to prepare. I would say too much for one serve I eat half one day and half the next.
    Jane Hill
    Posted on: 05 Jan 17

Rating (1 ratings)