Slimming World Salmon Black Bean Taco Style Wraps

INGREDIENTS

• 212g can pink salmon, drained, any bones removed
• 200g can sweetcorn kernels, drained
• 400g can black beans, drained and rinsed
• 6 spring onions, thinly sliced
• 400g can cherry tomatoes, drained
• Grated zest and juice of 1 unwaxed lemon
• Low-calorie cooking spray
• 4 large eggs
• 125g fat-free natural fromage frais
• 1 little gem lettuce, shredded
• Sliced chilli, to serve (optional)

METHOD

1. Flake the salmon into a large bowl, getting rid of any skin and larger bones (the small bones are soft and fine to eat). Add the sweetcorn, beans, spring onions, cherry tomatoes and the lemon zest and juice. Season lightly, cover and set aside.
2. Spray a small non-stick frying pan with low-calorie cooking spray and set it over a medium heat. Break the eggs into a measuring jug and beat lightly. Pour one-twelfth of the eggs (about 1½ tbsp) into the pan, tilting the pan to make a thin omelette. Cook for 30 seconds or until lightly golden and set, then flip it over, cook for 30 seconds and slide it onto a plate. Repeat until you have 12.
3. Divide the omelette wraps between plates and let everyone build their own. Spread them with a little fromage frais, top with the lettuce, salmon mixture and chilli, if using, and fold it over.