Salmon and cucumber wraps
Preparation time: 10 minutes
Cooking time: None
1 x 213g can red or pink salmon, drained
100g reduced fat soft cheese
¼ cucumber, finely chopped
4 soft wholewheat flour tortillas
a few crisp lettuce leaves, shredded
a few sprigs of watercress
juice of ½ lemon
freshly ground black pepper
1. Tip the salmon into a bowl and mash with a fork. Add the reduced fat soft cheese and cucumber and mix together, seasoning with a little black pepper.
2. Lay the tortillas on a work surface and spread the salmon mixture over them. Top with shredded lettuce and watercress, sprinkle with lemon juice (if using), then roll up. Slice in half and serve with extra salad, or wrap in cling film and keep chilled to eat later.