Soy-Free Grilled Salmon Wrap
Elevate your lunch game with this flavorful and nourishing Soy-Free Grilled Salmon Wrap, perfect for a quick yet satisfying meal. Featuring tender, marinated salmon grilled to perfection, this wrap is complemented by a creamy homemade avocado dressing and a medley of crisp veggies, including cucumber, red onion, and fresh salad greens. Wrapped in hearty whole-grain tortillas, it delivers a balanced combination of protein, healthy fats, and fiber—all without any soy ingredients. Ready in just 30 minutes, this recipe is ideal for health-conscious foodies looking for a delicious, allergen-friendly option. Serve with a squeeze of fresh lemon for a vibrant finish, and enjoy this easy-to-assemble, portable dish anytime!
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Recipe Information
Ingredients
- 2 pieces salmon fillets
- 1 small lemon
- 2 tablespoons olive oil
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces whole grain wraps
- 1 large avocado
- 3 tablespoons plain Greek yogurt
- 2 tablespoons fresh cilantro
- 1 tablespoon lime juice
- 2 cups mixed salad greens
- 1 small cucumber
- 0.5 medium red onion
Instructions
Juice the lemon and slice any remaining lemon into wedges for serving.
In a small bowl, combine 1 tablespoon of lemon juice, olive oil, garlic powder, paprika, salt, and black pepper. Stir well to make a marinade.
Pat the salmon fillets dry with paper towels. Brush both sides of the fillets with the marinade, ensuring even coverage. Let the salmon sit for 10 minutes to absorb the flavors.
Preheat a grill or grill pan over medium-high heat. Once hot, place the salmon fillets on the grill skin-side down. Cook for 5-6 minutes on each side until the salmon is cooked through and flakes easily with a fork.
While the salmon is grilling, prepare the avocado dressing. In a blender, combine the avocado flesh, Greek yogurt, chopped cilantro, 1 tablespoon of lime juice, and a pinch of salt. Blend until smooth and creamy. Adjust seasoning to taste if necessary.
Slice the cucumber into thin rounds and the red onion into thin strips.
Once the salmon is done, remove it from the grill and let it cool slightly. Using a fork, flake the salmon into bite-sized pieces.
To assemble the wraps, spread a tablespoon of the avocado dressing onto each whole grain wrap. Add a handful of mixed salad greens, followed by flaked salmon, cucumber slices, and red onion strips.
Fold the sides of the wrap in and then roll it up from the bottom. Secure with a toothpick if needed.
Serve the grilled salmon wraps immediately, accompanied by the lemon wedges.
Nutrition Facts
Calories |
1953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 4233 mg | 184% | |
| Total Carbohydrate | 180.3 g | 66% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 17.9 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 568 mg | 44% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2266 mg | 48% | |
*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.
