• ¼ cup (60 ml) diced cucumber
• ¼ cup (60 ml) diced bell pepper
• ¼ cup (60 ml) canned chickpeas, rinsed and drained
• 2 tbsp (30 ml) sliced sundried tomatoes
• 160 g (2 cans) Gold Seal Wild Pink Salmon Flavours – Lemon & Dill
• Salt and freshly ground pepper, to taste
• 2 wraps such as pita, flour tortilla or similar flatbread
• Yoghurt Sauce (recipe follows)
• 1 cup (250 ml) shredded romaine lettuce
• ½ cup (125 ml) artichoke hearts, chopped
• Crumbled feta (optional)

Yoghurt Sauce

• ½ cup (125 ml) Greek Yoghurt
• 2 tsp (10 ml) chopped fresh dill
• 2 tsp (10 ml) lemon juice
• 1 tsp (5 ml) Dijon mustard
• ½ tsp (2.5 ml) minced garlic
• A pinch of freshly cracked black pepper