Salad wrap

Salad wrap

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  • 0:10 Prep
  • 1 Serving
  • Easy

Featured in
Cooking for 1 or 2, Nutrition information


  • 1/2 small Lebanese cucumber, coarsely grated
  • 1 95g can tuna in brine, drained
  • 1/4 small red capsicum, deseeded, finely chopped
  • 1/2 small celery stick, finely chopped
  • 1 1/2 tablespoons whole egg mayonnaise
  • 1/2 teaspoon finely grated lemon rind
  • 1 piece lavash bread
  • 2 iceberg lettuce leaves, washed, dried


  • Step 1
    Use your hands to squeeze any excess liquid from the cucumber. Place the cucumber in a bowl with the tuna, capsicum, celery, mayonnaise and lemon rind. Toss until well combined.
  • Step 2
    Place the lavash bread on a clean surface and arrange the lettuce over to cover (this separates the salad mix from the bread, preventing it from becoming soggy).
  • Step 3
    Spoon the salad mix over one of the short ends of the lettuce-covered lavash bread and roll up tightly. Wrap well in plastic wrap.


  • 2087 kj


  • 28g

    Fat Total

  • 4g

    Saturated Fat

  • 3g


  • 24g


  • 54mg


  • 567.86mg


  • 4g

    Carbs (sugar)

  • 37g

    Carbs (total)

All nutrition values are per serve


The salad filling can be made the night before and kept in an airtight container in the fridge. Assemble the wrap in the morning. Alternatively, the wrap can be made the night before and kept, covered in plastic wrap and then foil, in the fridge. This recipe can easily be doubled. adult variation (based on salad wrap recipe): salmon & rocket baguette: replace the tuna with one 105g can pink salmon, drained and flaked. Add 1 green shallot, chopped, and 1 tbs chopped fresh coriander to salad mix in step 1. Taste and season with ground black pepper (don’t add salt as it draws the liquid out of the vegetables, making the mixture soggy). Replace the lavash bread with a 20cm baguette. Cut a slit lengthways down the top of the baguette and line with 6 rocket leaves (instead of lettuce), ends trimmed, washed and dried. Spoon salad mix over rocket leaves and wrap well in plastic wrap.

  • Author: Kerrie Mullins
  • Publication: Australian Good Taste



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