Salmon Wrap


  • 1 large wholegrain wrap (OR GF Alternative)
  • 1 tbsp mayonnaise
  • OR 1 tbsp greek yoghurt
  • 1/2 tbsp sweet chilli sauce
  • 1 tin salmon (95g)
  • OR 80g smoked salmon
  • 1/4 cup grated cheese
  • salad (lettuce, tomato, carrot, beetroot, cucumber, etc,)


  • Spread mayo/yoghurt and sauce on wrap and top with salmon, grated cheese and salads.
  • Roll up by tucking both ends in and then rolling all filling up in a roll. Wrap in baking paper to hold it together then cut in half.
  • NOTE: If packing this for lunch, it is recommended you keep the tomato, sauces and beetroot seperate and add these at the time of eating. Don’t want any sogginess ruining your lunch break!!  

Gluten Free adaptable:
Switch wrap for a Gluten Free alternative.

FODMAP adaptable:
Choose low FODMAP wrap (e.g quinoa, spelt sourdough).
Keep beetroot to 1 slice per serve.
If using tin salmon, use plain salmon in oil or a flavour that does not have added garlic or onion.