Roasted Salmon and Spinach Wraps
Serving Size 4
Ingredients
- 1 lb 4 center-cut salmon filets (4 oz each)
- 1/3 cup SupHerb Farms Fusions® Guacamole Starter Paste, divided
- 1/3 cup Balkan-style yogurt
- 1/2 tsp Salt and pepper
- 1 cup Baby spinach
- 4 Whole wheat wraps
- 1 cup Matchstick carrots
- 1 cup Alfalfa sprouts
- 1 cup Thinly sliced purple cabbage
Categories
Preparation
- Coat salmon with 3 tbsp guacamole paste. Let stand for 30 minutes. (Make-ahead: refrigerate for up to 2 hours.)
- Preheat oven to 400°F. Place salmon on parchment paper–lined baking sheet. Bake for 12 to 15 minutes or until fish flakes when tested. Let stand; flake salmon.
- Mix together yogurt, remaining guacamole paste, salt and pepper.
- On each whole wheat wrap, layer carrots, alfalfa sprouts, cabbage and flaked salmon.
- Drizzle with heaping tablespoonful of yogurt sauce. Fold in sides and roll up tightly to enclose filling.TO SERVE
Serve immediately.
Serve with sweet potato fries.
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