Sweet potato and salmon wrap

Nutrition per serving

Calories429 kcal
Protein31.2 g
Carbs46.4 g
Fats13.9 g
Saturated Fat5.2 g
Monounsaturated Fat3 g
Polyunsaturated Fat2.5 g
Sugars10.3 g
Fiber7.2 g
Sodium903 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.