Salmon and cucumber wraps recipe
- 1 can red or pink salmon drained
- 100g lower fat soft cheese
- ¼ cucumber finely chopped
- 4 soft wholewheat flour tortillas
- 1 handful lettuce leaves shredded
- 3 pinches watercress
- ½ lemon juice only
- 1 pinch ground black pepper
Tip the salmon into a bowl and mash with a fork. Add the reduced fat soft cheese and cucumber and mix together, seasoning with a little black pepper.
Lay the tortillas on a work surface and spread the salmon mixture over them. Top with shredded lettuce and watercress, sprinkle with lemon juice (if using), then roll up. Slice in half and serve with extra salad, or wrap in cling film and keep chilled to eat later.
Tip 1: Wholewheat flour tortillas will provide extra fibre,but look out for seeded and flavoured wraps too.
Tip 2: The softened bones in canned salmon are edible. They are a useful source of calcium - essential for
healthy bones and the development of your baby.
Tip 3: Instead of salmon, substitute tuna canned in water.
Remember that you should limit the amount of some types of fish that you eat while you are pregnant. Tune should be limited to no more than four medium sized (about 140g when drained) cans per week. You should also eat no more than two portions of oily fish each week. Oily fish includes tuna (fresh, not tinned), salmon, mackerel, sardines and trout.
Per adult portion (i.e. ¼ recipe)
29g carbohydrate of which 5g sugars
6g fat of which 2g saturates
427mg sodium equivalent to 1g salt
For more recipe ideas head over to www.nhs.uk/Change4Life
For more information on pregnancy health and advice go to www.nhs.uk/Start4Life