Sweet potato and salmon wrap
Nutrition per serving
Calories | 429 kcal |
Protein | 31.2 g |
Carbs | 46.4 g |
Fats | 13.9 g |
Saturated Fat | 5.2 g |
Monounsaturated Fat | 3 g |
Polyunsaturated Fat | 2.5 g |
Sugars | 10.3 g |
Fiber | 7.2 g |
Sodium | 903 mg |
Ingredients
Sweet Potato | |
Pine Nuts, dried | |
Rye Bread | |
Cream Cheese | |
Baby Rocket | |
Feta Cheese (reduced fat) | |
Tomatoes, Red, Ripe | |
Fish, Salmon, pink, canned, drained solids, without skin and bones |
1. Prepare by cutting sweet potato into cubes. Slice the tomato and make sure feta is crumbled. Drain salmon and fork to ensure flaked. Preheat oven to 180C (350F).
2. Spray sweet potato with oil and place in roasting pan. Roast for 15 minutes. Add the pine nuts in the final 4 minutes of roasting.
3. Cover the rye bread with cream cheese.
4. Add on half the rocket, tomato and flaked salmon and enclose.
5. Add rest of rocket to the sweet potato and add crumbled feta and mix thoroughly. Plate with the salmon wrap.