Salmon Wrap

This salmon wrap is a mess free, convenient meal with healthy components. It’s a great addition for your lunch box and easy to make for a party of 1. Preparing the recipe as seen in the video forgoes the need to mix ingredients, meaning the only dishes you’ll make dirty are a plate and a spoon. Less mess to clean equals more “Fuel for the Future”.

Prep: 5 minutes | Cook: 0 minutes | Total: 5 minutes | Yield: 1 serving | Serving Size: 1 wrap

Ingredients
1. (2.5-ounce) pouch salmon (or half of a 5-ounce can boneless skinless Salmon In water, drained)
1 teaspoon olive oil mayonnaise
1 teaspoon Dijon mustard
1/2 cup coleslaw mix or broccoli slaw
1 (8-inch) whole-wheat tortilla or wrap

Directions
1. In a small bowl, stir together the salmon, mayonnaise, and mustard
2. Transfer the salmon mixture to the middle of the tortilla or wrapthen top with the coleslaw mix or broccoli slaw
3. Roll into a wrap, folding over the sides to seal the ends
4. Serve right away

Recipe Notes
The salmon mixture will keep in the refrigerator for up to 4 days.Consider making a larger batch for lunches throughout the weekWhen ready to serve, add to the tortilla(s) with the slaw and roll.

Whole-wheat tortillas and wraps provide a good source of fiber, butanother type can be used if desired.

The salmon mixture can also be served on a whole-wheat pita,sandwich thin, or sliced bread.

Nutrition Facts Per Serving: Calories: 230 | Total Fat: 7 g | Saturated Fat: 1 gSodium: 315 mg | Total Carbohydrate: 23 g | Dietary Fiber: 3 g | Protein: 18 g

For more recipes, please visit www.nutrition.va.gov

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