Roast Salmon and Avocado Wrap with Lime
Makes 1 serving

INGREDIENTS
130 g Salmon fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.)
A pinch of flakes or half a fresh one Fresh red chilli
1 medium, about 60 g Flour tortilla
40 g Avocado (Flesh only. Half a medium avocado is about 70 g.)
40 g Red cabbage
30 g Greek yogurt, 0% fat
Half a lime Lime juice
A handful Fresh coriander
To taste Salt

METHOD
1. Season the salmon with salt and chilli and roast it skin side down on a tray at 200°C for twelve minutes, until it flakes when pressed and the centre is opaque.
2. Shred the cabbage finely and toss it with half the lime and a pinch of salt. Mix the yogurt with the rest of the lime.
3. Warm the tortilla in a dry pan. Spread the yogurt down the middle, add the cabbage, flake the salmon over it without the skin, and add sliced avocado and coriander. Fold and roll.

Contains gluten cereals, milk and fish.

RECIPE NOTES
Salmon is 13% fat before you add anything, and the avocado and tortilla each bring more. The 29 g of fat is mostly the fish, and it is the honest cost of a salmon wrap.
Cold leftover salmon works and is easier to flake. Roast two fillets tonight and this is tomorrow's lunch.

Full recipe: https://www.getfuel8.com/recipes/roast-salmon-avocado-wrap
