Poached Salmon Wrap

Method

Preheat the oven to 200C/gas 6. Wrap the salmon fillet, white wine, 1 tsp lemon juice and seasoning in foil parcel and place in a roasting tray. Cook for 20 minutes. Leave to one side until cooled, then flake. Combine the mayonnaise with 1 tsp lemon juice, salt and freshly ground black pepper. Place the flaked salmon, lemon mayonnaise and baby spinach leaves along the center of the flour tortilla. Fold and roll the wrap to secure the filling. Cook's notes The filling could also be served in a bread sandwich. PER SERVING 532 Kcal, fat 28.7g, saturated fat 4.4g, salt 0.8g, carbohydrate 40.8g, sugar 1.5g, fibre 2.2g