• Partnered with
  • Quick
  • Serves 4
  • 10 mins prep

Light and lovely salmon salad wraps

Salmon salad wraps

Light, fresh, yet filling, these salmon salad wraps make a great lunch option. Plus, with salmon and hard boiled eggs, you benefit from a double hit of protein


Salmon salad wraps

  • 250 g punnet cherry tomatoes, halved
  • 200 g can pink or red salmon, drained, flaked
  • 2 hard-boiled eggs, roughly chopped (see tip)
  • 1 capsicum, seeded and sliced
  • 1 lebanese cucumber, sliced
  • 1/2 cup halved artichoke halves
  • 1/4 cup basil leaves
  • 4 pieces lavash bread


  • juice of 1 lemon
  • 1 garlic clove, crushed
  • 1 tsp olive oil


  1. Combine the tomatoes, salmon, eggs, capsicum, cucumber, artichokes and basil in a bowl.
  2. For the dressing, whisk all the ingredients together in a jug. Season to taste, then toss through the salad mixture.
  3. Place each lavash on a flat surface. Top with salad. Roll up, halve and serve.
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