Name: Tomato Basil Salmon Wrap with Peas
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Ingredients: 200 g fresh salmon fillets, skinless; 4 medium whole wheat tortillas; 100 g frozen peas; 150 g cherry tomatoes, halved; 40 g fresh basil, chopped; 100 ml tomato sauce; 1 tbsp olive oil; to taste Salt and pepper; 1 avocado, sliced (optional); for a salty bite Crumbled feta cheese (optional)

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Tomato Basil Salmon Wrap with Peas

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Indulge in the deliciousness of our Tomato Basil Salmon Wrap with Peas! This warm and hearty wrap features luscious salmon, vibrant peas, and juicy tomatoes, all enveloped in a savory tomato basil sauce. Perfect for a nourishing meal, it’s easy to customize—feel free to add your favorite greens or swap out the salmon for another protein. Served warm, cut in half, with a fresh side salad and a zesty lime wedge, this dish is not only delightful but also a great boost for breastfeeding moms!

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Prep Time 15

Cook Time 20

Total Time 40

Servings: 2

Course: Milk-Boosting Food Breastfeedi

Cuisine: American

Calories: 540

Ingredients Equipment Method Nutrition Notes

Ingredients

200 g fresh salmon fillets, skinless
4 medium whole wheat tortillas
100 g frozen peas
150 g cherry tomatoes, halved
40 g fresh basil, chopped
100 ml tomato sauce
1 tbsp olive oil
to taste Salt and pepper
1 avocado, sliced optional
for a salty bite Crumbled feta cheese optional

Equipment

Deep frying pan or pot
Chef's knife
Heatproof mixing bowl
Cooking spatula
Serving plate

Method

Begin by placing the salmon fillets in a frying pan with olive oil over medium heat. Season generously with salt and pepper. Cook for about 5–7 minutes on each side or until the salmon flakes easily with a fork. Remove from the pan and let it rest.
In the same frying pan, add the frozen peas and cherry tomatoes. Sauté for about 3–4 minutes until they begin to soften. Stir in the chopped fresh basil and tomato sauce, and cook for an additional 2 minutes until heated through.
Place a whole wheat tortilla on a clean surface. Flake the cooked salmon and distribute it evenly on the tortilla. Top with the pea and tomato mixture, adjusting according to your taste.
Roll the tortilla tightly, folding in the sides as you go for a secure wrap. Repeat for the second tortilla.
Cut the wraps in half, serve alongside a simple side salad and a lime wedge for an added zing!

Nutrition

Calories: 540kcalCarbohydrates: 48gProtein: 34gFat: 24gSodium: 600mgPotassium: 950mgFiber: 8gSugar: 4gVitamin A: 800IUVitamin C: 15mgCalcium: 120mgIron: 2.5mg

Notes

Feel free to swap salmon for grilled chicken or tempeh if you prefer a different protein source!
Add more vegetables like spinach or bell peppers to the filling for extra nutrients and color.
These wraps can be made ahead of time and stored in the refrigerator. Just reheat them gently in a pan or microwave. Enjoy this nourishing meal that’s both delicious and beneficial for breastfeeding!

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Tomato Basil Salmon Wrap with Peas