Free Healthy Recipe - Asian Salmon Wraps

Dairy free, Low carbohydrate, Low fat, Low GI, Wheat Free

Copyright John Paul Urizar

You may be surprised how quick and easy these are to make these are to make - so easy you could whip them up for lunch for 4 or dinner for 2. The beauty of these wraps is they use very little flour and very little fat.

To save even more time you can buy any of the excellent wholegrain wraps now available from most good greengrocers.

2 eggs
½ cup water
½ cup coriander, roughly chopped
½ avocado chopped
1 bunch broccolini
1 lime juiced
1 180 gram can red salmon, drained

Beat the eggs flour, water and seasoning in a small jug. Steam the sweetcorn for 3 - 4 minutes then rinse in cold water. Remove the corn kernels from the cob and in a small bowl combine the corn with the salmon, lime juice, avocado and coriander.

Lightly grease and heat and omelette pan, pour enough pancake batter to spread thinly across the base of the base. Cook for 2 - 3 minutes until the edges are golden and the pancake can be easily flipped. Turn and cook for a further minute. Continue until the batter is finished.
While the pancakes are cooking, steam the broccolini.
Fill the wrap pancakes with the salmon mixture and broccolini. Roll them up and secure with a toothpick. Serve with lime wedges.

Note: It's not just great for Omega 3 fatty acids. Canned red salmon is an excellent source of calcium as long as you use the soft edible bones as well as the flesh.

Makes 2 servings (serve = 1 pancake)

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 20 mins
Ready in: 30 mins

Suitable for:
Dinner, Lunch
Recipe tools:
PrintPrint version
EmailEmail recipe
More recipesMore recipes
BackPrevious page
Nutritional Information - Per Serve
Kj 1924 kj
Calories 460 kcal
Fat 22.8 g
Saturated Fat 5.7 g
Total Carbohydrate 24.5 g
Total Protein 32 g
Fibre 9.2 g

Facebook Twitter RSS