1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
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In a flat plate, add garlic paste, salt, white pepper and lemon juice. Rub the mixture on both sides of the salmon.
Pre heat oven to 350˚ F; evenly spray cooking oil on a baking pan for 2 seconds and place the salmon on the baking pan. Bake for 15 to 20 minutes or until cooked. Slice the fillet into 4 equal parts and set aside.
In a small bowl, add mango, tomatoes, onions and cilantro to make the Mango Salsa. Mix well and set aside.
Spread 1 teaspoon of sour cream evenly on a tortilla, place one part of the salmon, top with avocado, lettuce, cheddar cheese and Mango Salsa; fold the tortilla to make a wrap.
In a large non-stick skillet, or in a Panini maker, over low medium heat, evenly spray cooking oil for 3 seconds. Place the tortilla wrap on the skillet (or in the Panini maker) and spray the top of the wrap with cooking oil for another 3 seconds; warm the tortilla wrap for 2 to 3 minutes.
4 servings
175 g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content