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Salmon and veggie wraps

They’re best eaten crisp and cold

“This is a super easy make-ahead lunch that doesn’t need to be microwaved,” says Denver-based recipe developer Julia Heffelfinger. “The beta-carotene-packed carrots promote good vision while healthy fats in the fish help foster healthy cholesterol levels.”

This recipe is part of our meal prep series. Click hereto see the full guide.

photo by: Christine Han
food styling by: Olivia Anderson

Ingredients

3 large bibb lettuce leaves
4 ounces super-simple roast salmon, flaked
⅓ cup bean sprouts
1 scallion, thinly sliced
4 teaspoons chile mayo
Small cilantro sprigs
Lime wedge
Hot sauce

Directions

1.
In an airtight container, arrange the bibb lettuce leaves. Divide the salmon, carrots, bean sprouts, and scallions evenly between each lettuce cup.
2.
In three separate small airtight containers or resealable plastic bags, pack up the mayo, cilantro, and lime wedge. Store everything in the fridge.

Directions

1.
Drizzle the mayo over the lettuce cups and garnish with cilantro. Squeeze the lime over the top and drizzle with hot sauce if desired.