• 62g plain tortilla wrap Plain Tortilla Wrap
• 104g Salmon Fillet Salmon Fillet, baked
• 20g sweet chilli sauce Sweet Chilli Sauce
• 40g cherry tomatoes Cherry Tomatoes
• 40g red cabbage Red Cabbage, raw
• 20g mixed salad leaves Mixed Salad Leaves

1. 1

   Place the salmon on a lined tray, brush with some of the sauce and bake at 200°C for 12-14 minutes until it flakes easily.

2. 2

   Warm or toast the tortilla wrap.

3. 3

   Spread with the sweet chilli, then layer the leaves, cherry tomatoes, red cabbage and salmon.

4. 4

   Roll tightly (or close), cut in half and serve — or wrap in foil for an on-the-go lunch.

Tap ingredients and steps to tick them off as you cook.