Looking to mix up your lunch routine? You’ve come to the right place! This salmon wrap is made in under 20 minutes and loaded with perfectly cooked salmon, fresh veggies and a creamy honey mustard yogurt sauce. Such a delicious lunch idea!
Hey friends!
It’s no surprise that I love a good handheld meal. Some of my go-tos are curried chicken salad sandwich, egg salad and tuna salad wrap.
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 These Salmon Wraps
- They take less than 20 minutes to prepare.
- They can be made ahead, so great for meal prep and easy lunches.
- You can customize to taste with your favourite veggies.
- They’re a great way to use leftover salmon (yay for reducing food waste)!
- Of course, they taste so delicious!
How to Make It
Full details on how to make this seafood wrap are in the recipe card below, but here are the basics –
- Whisk together soy sauce, honey and sriracha and brush over salmon fillets. Fold narrow end of salmon underneath so they cook evenly.
- Bake fillets until they are cooked through and they easily flake with a fork.
- Whisk you your creamy yogurt sauce and spread onto your tortillas.
- Top with baby spinach.
- Next goes bell pepper (use whatever colour you enjoy best or have on hand).
- Sliced red onion goes next.
- Then, thinly sliced carrot.
- Top with chunks of cooked salmon.
- Roll up and enjoy! This is a great guide from Epicurious on how to fold a wrap.
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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! Waste not, want not, right? 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 or make your own (like these low carb paleo tortillas from Wholesome Yum).
Alternatively, you can serve the wrap ingredients on lettuce leaves instead. Boston lettuce works great here!
More Tips + Variations
The salmon fillets that were used here were ‘skin on’. Just remove the skin after it 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.
If you don’t want to use the yogurt sauce, you a store-bought dressing, mustard or whatever sauce you enjoy best.
If the size of your tortillas is different than the ones used here , the quantity you yield may vary.
Hope you love this salmon wrap recipe as much as we do!
And if you are looking for more delicious handheld bites, you can find lots of sandwiches, quesadillas and more here.
Until next time, take care and chit chat again soon,
Dawn
Make this seafood wrap? That’s awesome! Love it if you left a comment below! Many thanks!
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Salmon Wrap (with creamy honey mustard sauce)
Ingredients
Salmon Wrap
- 2 (5 ounce pieces) salmon fillets
- 1 tablespoon low sodium soy sauce
- 1/2 tablespoon honey
- 1/2 tablespoon sriracha
- 2 handfuls baby spinach
- 1 bell pepper , cut into thin strips
- 1/4 red onion , peeled and thinly sliced
- 2 carrots , julienned (cut into thin strips)
- 4 large flour tortillas (about 9.5 to 10 inches in diametre)
Creamy Honey Mustard Yogurt Sauce
- 1/4 cup Greek yogurt
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 2 teaspoons whole grain mustard
- 2 tablespoons chives , minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Salmon Wrap
- Preheat oven to 400 degrees Fahrenheit.
- Check salmon over for bones (and remove/discard). Then, pat fillets dry of excess moisture with a paper towel.
- Mix together soy sauce, honey and sriracha in a small dish. Brush 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.Note: If your salmon fillets has skin attached, you can remove/discard before using in the wraps.
- Spread honey mustard yogurt sauce on bottom half of each tortilla.
- Then, top with spinach, bell pepper, onion and carrot.
- Break salmon up into chunks and distribute over top of veggies. Fold wrap up and enjoy!
Creamy Honey Mustard Yogurt Sauce
- Mix all ingredients together in a small bowl until combined.
Notes
- The salmon fillets that were used here were ‘skin on’. Just remove the skin after it 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.
- If you don’t want to use the yogurt sauce, you a store-bought dressing, mustard or whatever sauce you enjoy best.
- If the size of your tortillas is different than the ones used here , the quantity you yield may vary.
Nutrition (estimate only)
