Salmon sandwich wrap with nori
Cooked wild Atlantic salmon fillet(s)
3 oz, in chunks
Shredded uncooked napa cabbage
California (Hass) avocado
¼ item(s), without skin and seed, 2 slices
Rice wine vinegar
Fat free mayonnaise
Prepared wasabi paste
¼ tsp, or to taste
- In a bowl, toss the cabbage with the rice wine vinegar and toss, seasoning with salt and pepper.
- In another small bowl, mix the wasabi and the mayonnaise together until combined.
- To assemble wrap, place the nori onto the flatbread first, then arrange the salmon evenly over the nori. Top with the dressed cabbage, avocado, and finally the wasabi mayonnaise. Roll up the flatbread beginning at rounded end, and cut in half .