Alaska Salmon and Chipotle Wrap
Elevate your lunch game with these bold and satisfying Alaska Salmon and Chipotle Wraps, a perfect fusion of smoky, zesty, and fresh flavors. Featuring tender, oven-baked Alaska salmon fillets seasoned simply with olive oil, salt, and pepper, these wraps are layered with vibrant romaine lettuce, juicy tomato, creamy avocado, and tangy red onion. The star of this dish is the homemade chipotle sauce, a mouthwatering blend of spicy chipotle peppers, creamy mayonnaise, and a zing of lime juice, adding a smoky heat to every bite. Wrapped snugly in warm flour tortillas, these salmon wraps are quick to prepare in just 25 minutes and bursting with nutritious ingredients. Ideal for a light dinner, a hearty lunch, or even meal prepping, this recipe is a must-try for anyone seeking a flavor-packed, healthy option. Pair with extra chipotle sauce for dipping, and savor this delicious take on Southwest-inspired cuisine!
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Recipe Information
Ingredients
- 2 fillets (about 6 ounces each) Alaska salmon fillet
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 peppers Chipotle peppers in adobo sauce
- 0.5 cup Mayonnaise
- 1 tablespoon Lime juice
- 4 large Flour tortillas
- 4 leaves Romaine lettuce
- 1 large Tomato
- 0.5 medium Red onion
- 1 large Avocado
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Drizzle the Alaska salmon fillets with 1 tablespoon of olive oil and season with salt and black pepper.
Place the salmon fillets on the prepared baking sheet and bake for 10-12 minutes, or until the fish flakes easily with a fork. Remove from the oven and let them cool slightly.
While the salmon is baking, prepare the chipotle sauce. In a blender or food processor, combine the chipotle peppers, mayonnaise, and lime juice. Blend until smooth. Taste and adjust seasoning if necessary.
Warm the flour tortillas on a skillet or in the microwave to make them pliable.
Prepare the vegetables: slice the tomato and red onion thinly, shred the romaine lettuce leaves, and cut the avocado into thick slices.
Once the salmon has cooled slightly, flake it into large chunks using a fork.
Assemble the wraps: place a tortilla flat on a cutting board. Spread about 2 tablespoons of chipotle sauce in the center.
Layer the wrap with a romaine lettuce leaf, a few slices of tomato, red onion, avocado, and a generous portion of flaked salmon.
Gently roll the tortilla tightly into a wrap. Repeat for the remaining tortillas.
Slice each wrap in half on a diagonal. Serve immediately with extra chipotle sauce on the side, if desired.
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 890 mg | 39% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 2.3 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 7.9 mcg | 39% | |
| Calcium | 117 mg | 9% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 666 mg | 14% | |
*The % Daily Value 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.
