Mediterranean Salmon Chickpea and Feta Wrap

Ingredients

• Nonfat greek yogurt

  Nonfat, plain

  2 tbsp or 30g

• Oregano

  Spices, dried

  ¼ tsp, leaves or 0.3g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Lemon juice

  Raw

  1 tbsp or 15g

• Premium Wild-Caught Pink Salmon

  Chicken Of The Sea

  6 oz or 168g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  ¼ cup or 60g

• Tomatoes

  Red, ripe, raw, year round average

  ½ large whole or 91g

• Cucumber

  With peel, raw

  ¼ cup slices or 26g

• Spinach

  Raw

  1 cup or 30g

• Tortillas

  Ready-to-bake or -fry, flour

  1 tortilla, medium or 46g

• Feta cheese

  1 oz or 28g

Directions

1. In a medium mixing bowl, whisk together the yogurt, lemon juice, oregano, garlic powder, salt, and pepper to taste.
2. Spread the yogurt mixture evenly over the tortillas, then sprinkle the crumbled feta over the yogurt.
3. Layer the salmon, chickpeas, tomato, cucumber, and spinach on top of the yogurt mixture.
4. Fold the sides of the tortilla over the filling and roll it up tightly like a burrito.

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