Salmon Wraps With Fruit Salsa

This is great for lunch or for a light dinner in the summer, when it's too hot to cook.

• Ready In: 15 mins
• Serves: 4

Ingredients

• Salmon Filling

• 1⁄4 cup of fresh mint, minced
• 1⁄4 cup light mayonnaise
• 1  tablespoon lemon juice
• 1  teaspoon fresh ginger, minced
• 1  green onion, minced
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 2 (7 1/2ounce) cans sockeye salmon, drained
• 4  large whole wheat tortillas
• 2  cups lettuce, shredded

• Fruit Salsa

• 2  mangoes, peeled, pitted and chopped
• 1⁄2 teaspoon lemon rind, grated
• 1  tablespoon lemon juice
• 1  green onion, finely chopped
• 1⁄2 teaspoon granulated sugar
• 1  pinch salt
• 1  pinch cayenne pepper

Directions

1. In a bowl, stir together the minced mint, mayonnaise, lemon juice, ginger, onion, salt and pepper.
2. Add the salmon; mash to combine well.
3. Place the tortillas on your work surface.
4. Top with shredded lettuce.
5. Spoon one-quarter of the salmon mixture onto the centre of each tortilla and top with fruit salsa.
6. Fold in the side of the tortilla and roll up from the bottom.
7. Cut in half, if desired.
8. To make the fruit salsa, combine the mangoes, lemon rind and juice, green onion, sugar, salt and cayenne pepper.