Best Grilled Salmon Wraps Recipes

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

Ingredients

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

GRILLED SALMON RADICCHIO WRAPS

Grilled Salmon Radicchio Wraps image

This is a healthy recipe with Omega-3 from the salmon and Greek yogurt and lycopene from the radicchio, tomatoes, and red bell peppers. Radicchio is also high in antioxidants.

Provided by A. Smith

Categories Appetizers and Snacks Wraps and Rolls

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 tomato, seeded and diced
½ red bell pepper, seeded and diced
½ red onion, chopped
1 lime, juiced
⅔ cup plain Greek yogurt
2 tablespoons skim milk
½ teaspoon seasoning blend (such as Everglades® Seasoning)
1 pound skinless grilled salmon, cut into chunks
12 leaves whole radicchio leaves

Steps:

Combine tomato, red bell pepper, onion, and lime juice in a small bowl to make pico de gallo.
Whisk Greek yogurt, skim milk, and seasoning blend together in another small bowl to make cream sauce.
Place some grilled salmon chunks in a radicchio leaf. Top with some pico de gallo and cream sauce. Repeat with remaining salmon and radicchio leaves.

Nutrition Facts : Calories 305.8 calories, Carbohydrate 7.5 g, Cholesterol 79.2 mg, Fat 17.6 g, Fiber 1.3 g, Protein 28.4 g, SaturatedFat 4.6 g, Sodium 103.9 mg, Sugar 4.2 g

GRILLED SALMON SALSA WRAPS

Grilled Salmon Salsa Wraps image

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

Provided by gailanng

Categories Lunch/Snacks

Time 31m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup sour cream
2 tablespoons fresh lime juice
1/2 teaspoon cumin seed, toasted and ground (McCormick carries toasted cumin)
1 dried chipotle pepper, rehydrated and minced (or squeezed of extra liquid if canned)
salt and pepper
1 cup ripe tomatoes, cored and diced
1 cup red onion, peeled and diced
3/4 cup red bell pepper, seeded and diced
3/4 cup green bell pepper, seeded and diced
2 tablespoons cilantro, chopped
2 tablespoons fresh lime juice
1/2 lb boneless salmon fillet
1 tablespoon canola oil or 1 tablespoon vegetable oil
salt & freshly ground black pepper
4 (6 inch) flour tortillas

Steps:

For the limed sour cream: Combine all ingredients in a small mixing bowl and stir thoroughly. (The limed sour cream will keep in the refrigerator for about a week in an airtight container.).
For the salmon wraps: Combine tomato, onion, red and green peppers, cilantro and lime juice in a bowl and mix well; set aside.
Lightly coat salmon with oil and season generously with salt and pepper.
Grill fish, skin side up over hot fire until well-seared on bottom, about 2-3 minutes. Turn and grill just until fish is warmed through, but dark pink and creamy inside, 2-3 minutes longer. Remove skin and cool slightly (it will peel off easily).
Working over the bowl of salsa, use your fingers to break fish into chunks. Combine with salsa and gently fold inches Adjust seasoning with salt, pepper and lime juice.
Grill each tortilla, flipping until warm and ever-so-slightly browned.
Spoon 1/4 cup salmon salsa and 1 tablespoon Limed Sour Cream down the center of 1 tortilla. Fold one end in, and roll up tightly. Cut in half and serve immediately.

Nutrition Facts : Calories 332.9, Fat 15.3, SaturatedFat 4.9, Cholesterol 41, Sodium 339.5, Carbohydrate 32.3, Fiber 3.7, Sugar 6.8, Protein 17.2

HAPPY HEART DAY GRILLED SALMON RADICCHIO WRAPS

Happy Heart Day Grilled Salmon Radicchio Wraps image

This is my red, white and pink sammie entry for this week's Sandwich Challenge. My valentine loves fish and seafood, so I made him this as a special treat. Did you know that February is also Heart Health Awareness Month? This recipe is heart health conscious, as well. All that good omega 3 from the salmon and greek yogurt and...

Provided by Amanda Smith

Categories Sandwiches

Time 35m

Number Of Ingredients 11

Ingredients

12 whole medium radicchio leaves
1 lb grilled salmon without skin, chunked
PICO DE GALLO
1 medium tomato, seeded and diced
1/2 medium red bell pepper, seeded and diced
1/2 c chopped red onion
juice of 1 lime
CREAM SAUCE
2/3 c plain greek yogurt
2 Tbsp skim milk
1/2 tsp everglades seasoning

Steps:

1. To prepare pico de gallo: Mix pico de gallo ingredients together in a bowl. Cover and refrigerate until ready to use.
2. To prepare cream sauce: Mix all of the cream ingredients together in a bowl. Adjust seasoning to suit your taste. Cover and refrigerate until ready to use.
3. To assemble radicchio wraps: Place some grilled salmon chunks in a radicchio leaf. Top with pico de gallo and cream sauce.