213g can wild red salmon, drained, skin and bones removed if you like
½ lemon, zested and juiced
1 spring onion, finely chopped
1 tbsp Greek yogurt
1 tbsp dill, chopped
8 large romaine lettuce leaves
Switch it up
For an alternative filling, try a homemade tomato salsa of red beans, coriander, chilli and lime with lean chicken or turkey.
Mix together all the ingredients except the lettuce in a bowl.
Trim the chunky part of the stalk at the base of each lettuce leaf so they are easier to roll up, then place the leaves in pairs on top of each other, head to toe. Spoon on the salmon mixture, then roll up and keep in place with strips of baking parchment, which make the wraps easier to hold and eat. Pack into a container to keep the wraps from getting crushed and, if possible, chill to keep the lettuce crisp.