Chickpea and Salmon Wrap

Ingredients

• Tortillas1 count (40 g)
• Chickpeas1/4 cup (50 g)
• Salmon80 g
• Lettuce2 leaf (20 g)
• Red Bell Pepper1/4 count (30 g)
• Lemon Juice1 tablespoon (15 g)
• Cucumber1/3 cup (40 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Cut the red bell pepper into strips, slice the cucumber and wash the lettuce leaves well.

3. 3

   Step 3

   Warm the tortilla 1 or 2 minutes in a pan over medium-low heat.

4. 4

   Step 4

   Place the bell pepper, cucumber, lettuce, chickpeas and salmon on one side of the tortilla. If desired, you can grill the salmon.

5. 5

   Step 5

   Add a tablespoon of lemon juice and season to taste.

6. 6

   Step 6

   Roll up and serve.

7. 7

   Step 7

   If you wish, you can blend the chickpeas, lemon juice, garlic powder and some cooking liquid in a blender until creamy.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpea and Salmon Wrap can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.