Mediterranean Salmon Chickpea and Feta Wrap

Ingredients

• Nonfat greek yogurt

  Nonfat, plain

  4 tbsp or 60g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

• Garlic powder

  Spices

  ½ tsp or 2g

• Lemon juice

  Raw

  2 tbsp or 30g

• Pink salmon

  Fish, canned, drained solids with bone

  6 oz or 170g

• Chickpeas

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

  ½ cup or 120g

• Tomatoes

  Red, ripe, raw, year round average

  1 large whole or 182g

• Cucumber

  With peel, raw

  ½ cup slices or 52g

• Spinach

  Raw

  2 cup or 60g

• Tortillas

  Ready-to-bake or -fry, flour

  2 tortilla, medium or 92g

• Feta cheese

  2 oz or 57g

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.