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| Prep | 10 min | |
| Cook | 6 min |
Method
For the salsa, combine tomato, cucumber and basil leaves together. Season and refrigerate until ready to serve.
Preheat oven 200°C fan forced. Cut the wrap into 6 triangles. Using the oil, brush over both sides of the wrap. Place in a single layer onto a baking tray. Bake 5-6 minutes until light golden. Set aside to cool.
Arrange toasted wrap pieces onto a serving plate. Top with spinach. Dollop over the ricotta then top with smoked salmon. Spoon over the salsa. Serve.
TIP: You can bake a few serves of the wraps at the same time. Store in individual serves in snap lock bags or airtight jars for up to 1 week. If need be, refresh in hot oven 1-2 minutes before serving.
Nutrition facts per serve
Makes 1 serve
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1 |
| Bread & Cereals | 1 |
| Vegetables | 1 |
| Fruit | 0 |
| Dairy | 1 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 459 |
| Protein | 40 g |
| Total fat | 22.2 g |
| - Saturated fat | 9.4 g |
| Total carbohydrates | 19.8 g |
| - Total sugars | 6.7 g |
| Fibre | 5.7 g |
| Sodium | 1613 mg |
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