Salmon BLAT Wrap

Salmon BLAT Wrap
Servings: 4 Yield: 4 wraps Active Time 20 mins Total Time 30 mins

Make It

1. In a very large nonstick skillet, arrange 4 slices bacon over medium heat. Cook, turning occasionally, until crisp, about 10 minutes. Remove bacon to a paper towel to drain. Drain all but 1 Tbs. drippings from the skillet. Let bacon cool, then crumble into pieces.

2. Cut 1 lb. skinless salmon fillets into 8 equal pieces. Season with 1/8 tsp. salt and pepper to taste. Add the salmon to the skillet and cook over medium-high heat until fish flakes easily with a fork (145 degrees F), about 5 minutes, turning once while cooking.

3. Slice 1 avocado and 1 tomato. Spread four 10-inch whole-wheat tortillas with weekend-prepped mustard-yogurt sauce. Top with 2 cups mixed greens, the avocado, and tomato slices. Divide the salmon between the wraps and flake with a fork. Add the bacon and and roll up the wraps.


Weekend Prep:
  • In a small bowl combine 1/4 cup lowfat plain Greek yogurt and 1 Tbs. Dijon mustard. Season with a pinch each of salt and pepper. Cover and refrigerate.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 430, Fat, total (g): 21, chol. (mg): 74, sat. fat (g): 5, carb. (g): 27, Monounsaturated fat (g): 8, Polyunsaturated fat (g): 5, Trans fatty acid (g): , fiber (g): 6, sugar (g): 4, pro. (g): 32, vit. A (IU): 609, vit. C (mg): 9, Thiamin (mg): , Riboflavin (mg): 1, Niacin (mg): 11, Pyridoxine (Vit. B6) (mg): 1, Folate (µg): 82, Cobalamin (Vit. B12) (µg): 4, sodium (mg): 688, Potassium (mg): 900, calcium (mg): 128, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.