Tandoori Salmon Flatbread Wrap

Ingredients

• 200 g salmon
• 2 whole-wheat tortillas
• 1/2 large cucumber
• 1 small red onion
• 80 g spinach
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 120 g Greek yogurt
• 2 tbsp chopped cilantro
• 1/2 lemon lemon

Method

1. Step 1

   Pat the 200 g salmon dry, remove any pin bones, and cut it into large bite-sized cubes.

2. Step 2

   Dice the cucumber (1/2 large), slice the red onion thinly (1 small), and roughly chop the spinach (80 g).

3. Step 3

   In a small bowl, mix the ingredients for the mint yogurt sauce until smooth. Keep it slightly thick so the wrap does not get soggy.

4. Step 4

   Season the salmon with 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, then cook it in a hot pan until browned and fully cooked. Let it rest for 2 minutes before slicing or breaking it up.

5. Step 5

   Warm the 2 whole-wheat tortillas in a dry pan for 20 seconds per side so they stay flexible when rolled.

6. Step 6

   Lay the warm tortillas flat, spread a little sauce down the center, and add the vegetables in an even line.

7. Step 7

   Top the vegetables with the cooked salmon, add a little more sauce, and finish with cilantro and lemon.

8. Step 8

   Fold in the sides, roll the wrap tightly from the bottom up, and slice it in half before serving.