Salmon Salad Wrap
Elevate your lunch game with this vibrant and healthy Salmon Salad Wrap recipe! Packed with flaky oven-baked salmon, a creamy Greek yogurt dressing infused with tangy Dijon mustard and fresh dill, and crunchy bites of celery and red onion, this wrap is both nutritious and satisfying. Nestled in whole wheat tortillas with crisp baby spinach leaves, these wraps are perfect for a quick meal, meal prep, or a portable lunch option. Ready in just 25 minutes, this recipe combines wholesome ingredients with convenience, ensuring a flavorful experience with every bite. Whether you’re looking for a high-protein meal or a fresh twist on wraps, these Salmon Salad Wraps are sure to become a favorite!
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Recipe Information
Ingredients
- 8 ounces salmon fillet
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice
- 3 tablespoons Greek yogurt
- 1 teaspoon dijon mustard
- 1 teaspoon fresh dill
- 1 medium celery stalk
- 2 tablespoons red onion
- 1 cup baby spinach leaves
- 4 pieces whole wheat tortillas
Instructions
Preheat your oven to 375°F (190°C).
Place the salmon fillet on a baking sheet lined with parchment paper or foil. Drizzle with olive oil, and season with salt and black pepper.
Bake the salmon for 10-12 minutes, or until it is cooked through and flakes easily with a fork. Remove from the oven and allow it to cool slightly.
In a small bowl, combine the Greek yogurt, dijon mustard, lemon juice, and fresh dill. Mix well to create the dressing.
Finely chop the celery stalk and red onion. Set aside.
Using a fork, flake the cooled salmon into small pieces and place them in a mixing bowl. Add the celery, red onion, and prepared dressing. Mix until the salmon is evenly coated.
Warm the wheat tortillas in the microwave for 15-20 seconds or in a dry skillet over medium heat for a few seconds on each side.
To assemble the wraps, lay a tortilla flat, place a handful of baby spinach leaves in the center, and spoon a generous amount of the salmon salad mixture on top.
Roll up the tortilla tightly, folding in the edges as you go to create a sealed wrap.
Repeat with the remaining tortillas and salmon salad mixture. Serve immediately or wrap in parchment paper for an on-the-go meal.
Nutrition Facts
Calories |
1372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 13.2 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 3307 mg | 144% | |
| Total Carbohydrate | 103.3 g | 38% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 7.1 g | ||
| Protein | 77.9 g | 156% | |
| Vitamin D | 31.1 mcg | 155% | |
| Calcium | 266 mg | 20% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1833 mg | 39% | |
*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.
