Honey Dijon Salmon Wraps

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The bed of spinach keeps the tortilla from going soggy. This wrap has a fairly dry filling, designed for portability. Make the night before and chill to take to lunch the next day.

Tags: Easy, 20 Mins, Entrées, Sandwiches, Snacks, Fish, Rice & Grains, Vegetables, President's Choice Blue Menu, Healthy Insider’s Report 2010, Omega 3
Serves: 2
Skill level: Easy
Prep time: 15  minutes
Cooking time: 0  minutes
Total: 15  minutes

Additional Information


1 can (213 g) PC Blue Menu Wild Pacific Sockeye Salmon drained
4 PC Blue Menu Flax whole grain Tortillas
1 cup (250 mL) shredded carrots
2 tbsp (25 mL) PC Blue Menu Dressing - Fat Free Honey Dijon
5 cups (1.25 L) packed baby spinach leaves


1. Place salmon in bowl; mash with fork until larger chunks are broken up and mixture is smooth. Stir in carrots and dressing.
2. Lay tortillas on work surface. Divide spinach between tortillas, spreading to cover tortilla surface. Divide salmon mixture evenly between two tortillas, placing in thick line along bottom third of tortilla. Roll firmly into an even cylinder, leaving ends open. Wrap tightly with plastic wrap and chill until ready to serve.

Nutritional Information

Per serving:
350 calories
14 g fat
3.7 g Omega-3 polyunsaturated fat
490 mg sodium
28 g carbohydrates
4 g fibre
27 g protein
Source of Fibre