Looking to mix up your lunch routine? You’ve come to the right place! This salmon wrap comes together quickly and is loaded with perfectly cooked salmon, fresh veggies and a creamy honey mustard yogurt sauce. Such a delicious lunch idea!
Hi friends!
It’s no surprise that I love a good handheld meal. Some of my go-to’s are curried chicken salad sandwiches, egg salad and tuna salad wraps.
Today, though, it’s all about salmon: salmon wraps, to be exact!
These seafood wraps are made with fresh salmon fillets and filled with crunchy veggies and a creamy honey mustard sauce.
They’re a great way to mix up the ol’ lunch routine and sure to be a favourite!
Why We Love Salmon Wraps
- They take less than 20 minutes to prepare.
- These wraps are such a yummy way to mix up lunch.
- They can be customized to taste with veggies.
- Leftover salmon? They’re a great way to use that.
- Of course, they taste so delicious!
How To Make It
Full details are in the recipe card below, but here are the basics:
- In a small bowl, whisk together soy sauce, honey and hot sauce and brush over salmon fillets. Fold the narrow end of salmon underneath so they cook evenly.
- Bake the salmon fillets until they are cooked through and they easily flake with a fork.
- In another small bowl or dish, whisk together the creamy yogurt sauce and spread some onto each tortilla.
- Top with baby spinach.
- Next add bell pepper (use whatever colour you enjoy best or have on hand).
- Sliced red onion goes next.
- Then add thinly sliced carrot.
- Top with chunks of cooked salmon.
- For each tortilla, fold into a wrap. Time to enjoy!
Creamy Honey Mustard Yogurt Sauce
On its own, this yogurt sauce is really good, but paired with salmon? Wicked!
If you don’t have chives on hand, sub with some green onion. If you want things a little richer, feel free to sub in some mayo for the yogurt.
Don’t want to use this sauce? No worries! Use your favourite store-bought sauce or dressing instead.
Can I Just Use Leftover Salmon Instead?
Of course! I’m all for reducing food waste so if you have leftover salmon in your fridge from another meal, go for it!
Can I Make This a Low Carb Wrap?
Absolutely!
Use store-bought low-carb tortillas.
Alternatively, you can serve the wrap ingredients on lettuce leaves instead. Boston lettuce works great here!
Tips and Variations
- The salmon fillets that were used had the skin attached (underneath). Just remove the skin after the salmon has been cooked.
- No salt was added to the salmon (as soy sauce has salt), but you can add to taste should you wish.
- Mix things up with your favourite veggies. Baby arugula, lettuce, avocado and thinly sliced cucumber are other great options for these seafood wraps.
- If you don’t want to use the yogurt sauce, use a store-bought dressing, mustard or whatever sauce you enjoy best.
And if you are looking for more delicious handheld bites, you can find lots of sandwiches, quesadillas and more here.
If you make this salmon wrap recipe, be sure to leave a comment below!
Salmon Wrap With Creamy Honey Mustard Sauce
Ingredients
Salmon
- 2 (5 ounce) salmon fillets, about 140 grams each piece
- 1 tablespoon low-sodium soy sauce
- ½ tablespoon honey
- ½ tablespoon hot sauce
Creamy Honey Mustard Yogurt Sauce
- ¼ cup plain Greek yogurt
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 2 teaspoons whole grain mustard
- 2 tablespoons minced fresh chives
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Other Wrap Ingredients
- 4 large flour tortillas, each about 9.5 to 10 inches in diameter
- 2 handfuls baby spinach, about 2 loosely packed cups
- 1 bell pepper, cut into thin strips
- ¼ small red onion, peeled and thinly sliced (less if you want less onion)
- 2 carrots, peeled and julienned (cut into thin strips)
Instructions
Salmon
- Preheat oven to 400 degrees Fahrenheit.
- Check salmon over for bones (and remove and discard).
- Place salmon fillets onto a parchment paper-lined baking sheet.
- Whisk together soy sauce, honey and hot sauce in a small bowl.
- Brush soy sauce mixture over fillets. Tuck narrow end of each fillet underneath (so salmon cooks evenly). Cook 12 to 15 minutes or until salmon is cooked through and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily).Note: If your salmon fillets has skin attached, you can remove and discard before using in the wraps.
Creamy Honey Mustard Yogurt Sauce
- Whisk together all ingredients in a small bowl until combined.
Assemble the Wraps
- Spread the creamy honey mustard yogurt sauce on the bottom half of each tortilla. Top with spinach, bell pepper, onion and carrot. Break salmon up into chunks and distribute over top of veggies.
- To fold the wraps: For each one, bring one side of the tortilla up over the ingredients (covering them), fold in each side, then begin to tightly roll the wrap (keeping everything tucked in as you roll, so it's compact). I like to fold wraps burrito-style. Alternatively, you can fold the wrap your favourite way. Serve and enjoy!
Notes
- The salmon fillets that were used had the skin attached (underneath). Just remove the skin after the salmon has been cooked.
- If you don’t want to use the yogurt sauce, you can use a store-bought dressing, mustard or whatever sauce you enjoy best.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
