Salmon Wraps Recipes

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GRILLED SALMON WRAPS



Grilled Salmon Wraps image

We eat fish on Fridays, so I like to experiment with different types. I pulled salmon, spinach and avocado from the fridge for these wraps. My kids loved them, and I love them, too, because they're delicious and they contain all the food groups right in one hand-held meal. -Jennifer Krey, Clarence, New York

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 pound salmon fillet (about 1 inch thick)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup salsa verde
4 whole wheat tortillas (8 inches), warmed
1 cup chopped fresh spinach
1 medium tomato, seeded and chopped
1/2 cup shredded Monterey Jack cheese
1/2 medium ripe avocado, peeled and thinly sliced

Steps:

  • Sprinkle salmon with salt and pepper; place on an oiled grill rack over medium heat, skin side down. Grill, covered, until fish just begins to flake easily with a fork, 8-10 minutes., Remove from grill. Break salmon into bite-sized pieces, removing skin if desired. Toss gently with salsa; serve in tortillas. Top with remaining ingredients.

Nutrition Facts : Calories 380 calories, Fat 18g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 745mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges

SALMON WRAPS



Salmon Wraps image

Salmon wraps are a popular appetizer for kids and adults. Small bite-sized portions make them easy to enjoy at cocktail parties.

Provided by tiger77

Categories     Appetizers and Snacks     Wraps and Rolls

Time 10m

Yield 24

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
1 tablespoon lemon juice
3 (8 inch) flour tortillas
6 slices smoked salmon

Steps:

  • Mix cream cheese, dill, chives, and lemon juice together in a bowl.
  • Spread cream cheese on 1/3 of each tortilla. Lay 2 salmon slices on top; roll tightly and seal edges with a dab of cream cheese. Cut each roll into 1-inch segments.

Nutrition Facts : Calories 61 calories, Carbohydrate 3.7 g, Cholesterol 11.9 mg, Fat 4 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 2.2 g, Sodium 112 mg

MINI SALMON WRAPS



Mini Salmon Wraps image

In less than 30 minutes, you can make elegant smoked salmon snacks for any special gathering.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 48

Number Of Ingredients 8

2 packages (3 oz each) cream cheese, softened
2 tablespoons horseradish sauce
6 spinach, tomato or plain flour tortillas (8 to 10 inch)
1 medium cucumber, peeled and finely chopped (1 cup)
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh dill weed
1/4 cup finely chopped red or yellow onion
8 oz salmon lox, cut into thin strips

Steps:

  • In small bowl, mix cream cheese and horseradish sauce. Spread cream cheese mixture evenly over tortillas.
  • In small bowl, mix cucumber, sour cream, dill weed and onion; spread over cream cheese mixture. Arrange salmon strips over cucumber mixture. Roll up tortillas tightly.
  • Cover and refrigerate wraps 10 minutes or until ready to serve. Cut each wrap into 8 pieces.

Nutrition Facts : Calories 40, Carbohydrate 3 g, Cholesterol 5 mg, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 75 mg

SALMON BEAN WRAPS



Salmon Bean Wraps image

Here's a healthy wrap low in saturated fat and full of the wonderful nutrients in avocado, black beans and smoked salmon. It's super easy and perfect for a quick lunch. -Jess Apfe, Berkeley, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 11

1/4 cup cubed avocado
3/4 cup canned black beans, rinsed and drained
1/4 cup finely chopped tomato
3 tablespoons minced fresh cilantro
3 tablespoons fat-free sour cream
2 tablespoons finely chopped red onion
1-1/2 teaspoons lemon juice
1/4 teaspoon pepper
2 whole wheat tortillas (8 inches), room temperature
2 ounces flaked smoked salmon fillets
1 cup shredded lettuce

Steps:

  • In a large bowl, mash avocado. Stir in the beans, tomato, cilantro, sour cream, red onion, lemon juice and pepper. Cover and refrigerate for at least 30 minutes., Spread 3/4 cup over each tortilla. Top with salmon and lettuce; roll up and secure with toothpicks.

Nutrition Facts : Calories 315 calories, Fat 7g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 603mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 8g fiber), Protein 16g protein. Diabetic Exchanges

SUCCULENT SALMON WRAPS



Succulent Salmon Wraps image

Tasty salmon tortilla wraps that will make your mouth water!

Provided by Kimberly Serr

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 40m

Yield 4

Number Of Ingredients 7

¾ pound salmon fillet
½ cup water
½ cup uncooked instant rice
4 (10 inch) garlic and herb flour tortillas
1 cup shredded Monterey Jack cheese
4 tablespoons diced red onion
4 tablespoons Ranch-style salad dressing

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lay the salmon filet on a sheet of aluminum foil. Fold and seal the foil together to enclose the salmon inside. Bake in preheated oven for 30 minutes or until the salmon flakes easily with a fork.
  • While the salmon is cooking, bring the 1/2 cup of water to a boil and add the rice. Cover, remove the pan from the heat, and let sit for 5 minutes or until all the water has been absorbed.
  • Wrap the tortillas tightly in aluminum foil. During the last few minutes of the salmon's cook time, put the wrapped tortillas in the oven to warm. When the salmon is done, remove it from the foil and cut it into 4 equal pieces.
  • Remove a warm tortilla from the oven, one at a time, filling each one with a piece of salmon. Break the piece of salmon up and place it on the tortilla. Add an 1/8 cup of cooked rice, 1/4 cup of cheese, and 1 tablespoon of red onion. Drizzle 1 tablespoon of ranch dressing over the top. Wrap the tortilla up and serve warm.

Nutrition Facts : Calories 612.6 calories, Carbohydrate 52.8 g, Cholesterol 86.8 mg, Fat 29.7 g, Fiber 1.4 g, Protein 33.3 g, SaturatedFat 9.4 g, Sodium 929.5 mg, Sugar 3.2 g

SALMON WRAPS



Salmon Wraps image

Make and share this Salmon Wraps recipe from Food.com.

Provided by kelly in TO

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup mince of fresh mint or 1/2 teaspoon dried mint
1/4 cup light mayonnaise
1 tablespoon lime juice or 1 tablespoon lemon juice
1 teaspoon minced gingerroot or 3/4 teaspoon ground ginger
1 green onion, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 (7 1/2 ounce) cans sockeye salmon, drained
4 large whole wheat tortillas
2 cups shredded lettuce

Steps:

  • In a bowl, stir together mint, mayonnaise, lime or lemon juice, ginger, green onion, salt and pepper. Add salmon; mash to combine.
  • Place tortillas on work surface; top with lettuce. Spoon one -quarter of the salmon mixture onto centre of each tortilla. Fold in sides and roll up from bottom; cut in half, if desired.

Nutrition Facts : Calories 236.8, Fat 14.1, SaturatedFat 2.4, Cholesterol 71.2, Sodium 322.4, Carbohydrate 3, Fiber 0.8, Sugar 0.9, Protein 23.3

SALMON WRAPS



Salmon Wraps image

Kerala is abundant with fish and one popular regional dish is deep-fried rice pancake stuffed with a spicy fish and coconut mixture. This is a simplified version using tortillas and adding lettuce and peanuts.

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 19

3 tablespoons vegetable oil
1/2 teaspoon brown mustard seeds
1 small onion, finely chopped
2 teaspoons finely chopped fresh ginger
2 large cloves garlic, finely chopped
8 curry leaves*
1 1/2 teaspoons ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon red chile powder
3/4 teaspoon garam masala
2 small tomatoes, chopped
4 tablespoons freshly grated fresh coconut
1 cup water
1 teaspoon fresh lemon juice
2 tablespoon chopped salted, roasted peanuts
Kosher salt and freshly ground black pepper
10 1/2 ounces salmon fillet, skin removed, flesh cut into 1-inch cubes
4 wheat tortillas
Handful lettuce, shredded

Steps:

  • Heat the oil in a pan over a medium heat. When the oil is hot, add the mustard seeds. Be careful as the mustard seeds will start to pop and splatter the oil.
  • Cover the pan with a lid and fry the mustard seeds for 20 to 30 seconds, or until they have stopped popping.
  • Add the onion, and fry for 3 to 4 minutes, or until golden brown. Add the ginger, garlic, and curry leaves, and fry for another 3 to 4 minutes, or until the garlic is golden brown.
  • Add the coriander, turmeric, chile powder, and garam masala, and stir until the mixture is well combined. Add the chopped tomatoes, grated coconut and the water. Bring the mixture to a boil, then reduce the heat to a simmer, cover the pan with a lid and simmer for 10 to 12 minutes, or until the ingredients have cooked through and the sauce has thickened.
  • Add the lemon juice, and chopped peanuts, and season well with salt, and freshly ground black pepper to taste. Add the salmon pieces, and continue to cook for 3 to 4 minutes, adding water as necessary to prevent the sauce from drying out, until the salmon is cooked through.
  • To serve, place one of the tortillas onto each serving plate. Arrange a thin line of the shredded lettuce down the center of each tortilla. Spoon over a portion of the salmon mixture and roll each tortilla up tightly into a sausage shape. Cut each wrap in half, and serve.

SMOKED SALMON WRAP



Smoked Salmon Wrap image

Provided by Food Network

Categories     appetizer

Time 20m

Number Of Ingredients 5

1 package cream cheese, softened at room temperature
1 cup chopped fresh herbs: chives, dill and scallions
1 medium-length cucumber
1/2 pound smoked salmon, sliced thinly
1 package flour tortillas

Steps:

  • In a small bowl, mix cream cheese with chopped herbs and set aside. Slice cucumber very thinly lengthwise using a mandolin or very sharp knife. Spread 3/4 of a tortilla with a layer of the cream cheese mixture (this way the spread won't ooze out when you roll it). With the uncovered portion at the top, arrange a layer of cucumber slices vertically from the bottom edge of the tortilla and then a layer of salmon slices horizontally. Roll tightly. (Use a sushi mat if you own one.) Chill, seam side down, covered with a slightly damp paper towel and plastic wrap. When ready to serve, cut on the bias in 1 1/2-inch slices, discarding uneven ends, and arrange on a serving platter.

MEDITERRANEAN SALMON WRAPS



Mediterranean Salmon Wraps image

This recipe comes from the January '10 issue of BH&G. The recipe calls for canned salmon - or salmon in the foil pouch, but I just used leftover baked salmon. I sent it wrapped in plastic wrap for my teenage daughter's lunch, and it was a hit!

Provided by Julie F

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

10 ounces salmon (canned or in the foil pouches)
1/4 cup fresh parsley, chopped
1/4 cup kalamata olive, pitted and chopped
1/4 cup red onion, fivrf
2 tablespoons extra virgin olive oil
1/2 teaspoon lemon zest
2 tablespoons fresh lemon juice
salt and pepper
12 leaves romaine lettuce, thick ribs removed
4 large whole wheat tortillas
1/2 cup roasted red pepper, sliced
1 tomatoes, halved and sliced

Steps:

  • In medium bowl combine salmon, parsley, olives, onion, oil, lemon peel and lemon juice. Season with salt and pepper.
  • To make each sandwich, place 3 lettuce leaves on each tortilla. Top each with a quarter of the salmon salad, top with a few red pepper slices and tomato slices. Fold the tortilla about an inch over each end of the filling, then roll up.

Nutrition Facts : Calories 170.8, Fat 10.3, SaturatedFat 1.5, Cholesterol 36.8, Sodium 365.9, Carbohydrate 4.9, Fiber 1.6, Sugar 1.7, Protein 15.1

HEALTHY SALMON PATTY WRAPS



Healthy Salmon Patty Wraps image

This better-for-you-burger uses tinned salmon to make delicious and nutritious patties seasoned with capers and mustard. In lieu of a bun, tender chard leaves provide a healthy wrap.

Provided by Riley Wofford

Time 15m

Number Of Ingredients 9

3 (6-ounce) tins of canned wild salmon
1 tablespoon capers
1 tablespoon coarse-grain mustard
1/4 cup panko breadcrumbs
1 large egg
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
1 bunch rainbow chard, stems removed

Steps:

  • Drain salmon; toss in a bowl with capers, mustard, breadcrumbs, egg, salt, and pepper. Firmly press into 4 patties, each 3/4 inch thick. Heat 1 tablespoon extra-virgin olive oil in a nonstick skillet over medium.
  • Add patties and cook, flipping once, until golden and warmed through, 7 to 8 minutes. Bring a medium pot of water to a simmer. Lower several chard leaves into simmering water until blanched, a few minutes; drain and pat dry. Serve patties wrapped in chard, with more mustard.

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Top Asked Questions

How do you make salmon wraps with salmon dressing?
In a jar or small bowl, mix together the Greek yogurt, avocado mayo, anchovy paste, lemon juice, garlic and pepper until smooth. In a separate larger bowl, place 2 cans of Gold Seal wild pink salmon (drained). Mash with a fork. Add half the dressing, and mix until combined. To assemble wraps, place ¼ cup of salmon mixture onto the wrap.
How to make the best avocado and salmon wrap?
Half the avocado and slice it. Then add 2-3 avocado slices on top of the tortilla. Then add about a fourth of the smoked salmon on top of the avocado. Cut the onion in half and thinly slice the red onion. Finish the wrap with finely sliced red onion.
How to cook salmon wraps for lunch?
Fresh and crunchy Salmon Wraps make an easy light lunch that you can fill out with sides. Big on flavour, but simple to prepare. Place the salmon on a baking tray and sprinkle with paprika, salt and pepper. Put in a preheated oven at 190°C/375°F/Gas 5 for 12-15 minutes, until the salmon is cooked through.
What's in a smoked salmon wrap?
Smoked Salmon WrapThe Dessert Dietitian low fat cream cheese, red onion, smoked salmon, bread, dried dill and 1 more Pink Salmon WrapPatagonia Provisions fresh dill, cucumber, lavash, pepper, greek yogurt, black pepper and 2 more

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