Dairy-Free Grilled Salmon Wrap
Elevate your lunch game with this Dairy-Free Grilled Salmon Wrap—a wholesome and flavorful recipe that's as nutritious as it is delicious! Featuring perfectly seasoned grilled salmon fillets brushed with olive oil, garlic powder, and a hint of smoky paprika, this wrap is brimming with vibrant and fresh flavors. Nestled inside warm whole wheat tortillas, the salmon is complemented by creamy avocado slices, crisp mixed salad greens, juicy diced tomatoes, and thinly sliced red onion tossed in a tangy balsamic vinegar dressing. A splash of lemon juice ties all the flavors together, making each bite irresistibly zesty and refreshing. Quick to prepare in just 25 minutes, this dairy-free, protein-packed wrap is ideal for meal-prep, picnics, or a healthy midday meal. Enjoy them fresh off the grill or chilled for on-the-go convenience!
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Recipe Information
Ingredients
- 2 pieces (each about 5-6 oz) salmon fillets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 whole (for juice and zest) lemon
- 4 pieces whole wheat tortillas
- 1 whole, sliced avocado
- 2 cups mixed salad greens
- 1 medium, diced tomato
- 0.5 small, thinly sliced red onion
- 1 tablespoon balsamic vinegar
Instructions
Preheat your grill to medium-high heat.
In a small bowl, mix olive oil, garlic powder, paprika, salt, and black pepper.
Pat the salmon fillets dry with paper towels. Brush the spice mixture evenly onto both sides of each salmon fillet.
Squeeze the juice of half a lemon over the salmon fillets and grate a small amount of lemon zest on top.
Place the salmon on the heated grill, skin side down, and grill for about 5-6 minutes per side or until the fish flakes easily with a fork. Remove from grill and set aside to cool slightly.
While the salmon is cooling, warm the whole wheat tortillas on the grill for about 1 minute on each side, or until slightly charred and pliable.
In a bowl, combine mixed salad greens, diced tomato, sliced red onion, and balsamic vinegar.
Flake the grilled salmon into chunks, removing the skin if desired.
To assemble the wraps, place a handful of the salad mixture onto each tortilla. Top with flaked salmon, a few slices of avocado, and a little more lemon juice if desired.
Gently fold in the sides of the tortilla and roll tightly to enclose the fillings.
Serve the wraps immediately, or wrap in parchment paper and refrigerate for up to 6 hours for a cold lunch option.
Nutrition Facts
Calories |
1703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 3914 mg | 170% | |
| Total Carbohydrate | 138.3 g | 50% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 22.1 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1864 mg | 40% | |
*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.
