Mediterranean Salmon Wraps

Flaky canned salmon mixed with crisp celery, red onion, and fresh herbs, brightened with lemon and olive oil, served in whole wheat pita bread with cool cucumber slices.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 7
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $3.20/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Kosher
• Low-Sugar
• High-Protein

Tags

• quick
• healthy
• fresh
• no-cook
• savory
• classic

Ingredients

• 3 can canned salmon (drained and flaked)
• 0.5 cup celery (finely diced)
• 0.25 cup red onion (finely diced)
• 0.25 cup fresh parsley (chopped)
• 2 tablespoon olive oil
• 1 tablespoon lemon juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 7 whole wheat pita breads
• 1 cucumber (sliced)

Instructions

1. In a medium bowl, combine the drained and flaked canned salmon, finely diced celery, finely diced red onion, and chopped fresh parsley.
2. Add olive oil, lemon juice, salt, and black pepper. Stir gently to combine all ingredients without breaking up the salmon too much.
3. Lightly toast the whole wheat pita breads in a dry skillet or toaster for 1-2 minutes until warm and slightly puffed.
4. Slice the large cucumber into thin rounds.
5. To serve, open each warm pita bread and fill with the salmon mixture. Add fresh cucumber slices.

Nutrition (per serving)

• Calories: 390
• Protein: 34.5 g
• Carbohydrates: 26 g
• Fat: 17 g
• Fiber: 7 g
• Sodium: 340 mg
• Saturated Fat: 2 g
• Sugar: 3 g
• Cholesterol: 60 mg