Lunch

Roast Salmon and Avocado Wrap with Lime

Name: Roast Salmon and Avocado Wrap with Lime
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 130 g Salmon fillet; A pinch of flakes or half a fresh one Fresh red chilli; 1 medium, about 60 g Flour tortilla; 40 g Avocado; 40 g Red cabbage; 30 g Greek yogurt, 0% fat; Half a lime Lime juice; A handful Fresh coriander; To taste Salt

A salmon fillet roasted with chilli, flaked warm into a tortilla with avocado, red cabbage, lime yogurt and coriander. 35 g of protein for 545 kcal.

Calories: 545kcal
Protein: 35g
Fat: 29g
Carbs: 34g

Per serving, makes 1. 20 minutes of work. Published 8 September 2026.

Allergens

Gluten
Milk
Fish

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Roast Salmon and Avocado Wrap with Lime, plated and ready to serve. — The finished recipe. Roast Salmon and Avocado Wrap with Lime

Ingredients 1 to 6 for roast salmon and avocado wrap with lime arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 9 for roast salmon and avocado wrap with lime arranged separately on a dark worktop. — Ingredients 7 to 9. Half a lime Lime juice. A handful Fresh coriander. To taste Salt

Roast Salmon and Avocado Wrap with Lime, preparation step 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. — Step 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.

Roast Salmon and Avocado Wrap with Lime, preparation step 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. — Step 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.

The finished roast salmon and avocado wrap with lime. — Step 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.

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Ingredients

Salmon fillet130 g
Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.
Fresh red chilliA pinch of flakes or half a fresh one
Flour tortilla1 medium, about 60 g
Avocado40 g
Flesh only. Half a medium avocado is about 70 g.
Red cabbage40 g
Greek yogurt, 0% fat30 g
Lime juiceHalf a lime
Fresh corianderA handful
SaltTo taste

Method

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.
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.
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.

Worth knowing

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.

Other lunch recipes that share ingredients with this one, or every lunch between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.