Best Salmon Wraps Recipes

SALMON WRAPS

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.

GRILLED SALMON WRAPS

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.

GRILLED SALMON RADICCHIO WRAPS

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.

SALMON & EGG WRAPS WITH MUSTARD MAYO

Steps:

• Mix the mayonnaise and mustard, divide into 2 small bowls, then stir the onion into one bowl.
• To assemble, spread a layer of the onion mayonnaise over each wrap and add 2 slices of smoked salmon, some sliced hard-boiled egg and a generous helping of spinach to each. Roll up tightly. The wraps can be made several hours ahead and kept covered in the fridge. To serve, cut each wrap on the diagonal into 2 pieces. Serve with the extra mustard mayo for drizzling.

TERIYAKI SALMON BURGER LETTUCE WRAPS

Steps:

• 1. In a food processor, pulse the salmon, water chestnuts, panko, and teriyaki sauce until finely chopped. Form the mixture into 3 (1-inch-thick) patties.
• 2. Place the patties in a single layer in a large nonstick skillet. Cook over medium heat, turning once, until golden brown and cooked through, about 8 minutes.
• 3. Place each burger on a lettuce leaf, drizzle with teriyaki sauce, top with a tomato slice, and sandwich with another lettuce leaf.

SMOKED SALMON AND AVOCADO WRAPS

Steps:

• Mix together the avocado, dill, mayonnaise, mustard and lemon juice until all combined.
• Lay down 1 piece of mountain bread and smear with the avocado mixture, then top with the smoked salmon and shredded carrot and top off with the lettuce and then roll up the mountain bread nice and tight, wrap firmly with cling wrap and place in the fridge (overnight is great), cut into slices and serve.

SMOKED SALMON WRAPS/PINWHEELS

Steps:

• Mix cream cheese and roasted garlic-squeezed from skins and chives. I usually do this a day ahead of time to save time the day that I'm making these. Spread about 1/4 cup of the cream cheese mixture over each tortilla. Sprinkle each with a little dill. Place 3 or 4 spinach leaves and 4 bell pepper strips evenly spaced on each tortilla. Sprinkle with about 1/4 cup smoked salmon.
• Roll up tortillas tightly; seal edge of each tortilla by spreading with additional cream cheese mixture. wrap securely with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours.
• To serve, cut into 1-inch pieces. Place cut side up on serving platter.

SALMON WRAPS

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.

SMOKED SALMON AND EGG WRAPS

Steps:

• In a large bowl, whisk the eggs, dill, milk and seasoned salt. Coat a large skillet with cooking spray and place over medium heat. Add egg mixture. Cook and stir over medium heat until eggs are completely set. , Spoon a scant 1/3 cup egg mixture down the center of each tortilla. Top with salmon, onion and cheese. Fold opposite sides of tortilla over filling (sides will not meet in center). Roll up tortilla, beginning at 1 of the open ends. Place the wraps, seam side down, in a 15x10x1-in. baking pan coated with cooking spray. , Cover and bake at 350° for 10 minutes or until cheese is melted.

SMOKED SALMON RICE PAPER WRAPS

Steps:

• Bring a pot of water to the boil and cook rice noodles for 3 minutes. Be fairly generous with the amount of water like you are cooking pasta.
• Remove from heat, allow to rest a few minutes, drain and place in a bowl.
• Toss through salmon, olive oil, capers, mushroom, cabbage, soy sauce, chilli sauce and pepper and leave to cool in refrigerator for 10 minutes. You could also do in advance and leave longer.
• Soak rice paper sheets in warm water a few minutes until soft.
• Place mixture evenly in middle of rice paper sheets using a fork so any excess liquid is left behind.
• Wrap by folding end closing and furthest away from you inwards, and then wrap around the outside pieces to form a roll.
• Lightly pour a little left-over sauce over the top and serve.

SALMON BEAN WRAPS

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.

GRILLED SALMON SALSA WRAPS

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.

SMOKEY SALMON LETTUCE WRAPS

Steps:

• Lay lettuce leaves on a plate and evenly spread the insides with cream cheese, 1 teaspoon each. Sprinkle with lemon pepper seasoning and top with smoked salmon.
• Top the salmon with onion. Equally distribute cucumber slices among the lettuce leaves. Evenly top with sun-dried tomatoes.
• Wrap 'em up and devour!

SKINNY LEMONY ASPARAGUS AND SMOKED SALMON WRAPS

Steps:

• Snap off and discard woody bases from fresh asparagus. In a covered large saucepan, cook asparagus spears in a small amount of lightly salted boiling water for 3 to 5 minutes or until crisp-tender. Drain and plunge into ice water to cool quickly. Drain again; pat dry with paper towels.
• In a medium bowl, stir together cream cheese, lemon peel, lemon juice, and cayenne pepper. Fold in flaked salmon and basil. Spread on tortillas. Arrange asparagus and sweet pepper strips atop salmon mixture. Roll up tortillas. If necessary, secure with toothpicks.

SUCCULENT SALMON WRAPS

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.

SMOKED SALMON AND AVOCADO WRAPS

Steps:

• Warm the tortillas in a dry frying pan until they puff up and brown slightly.
• Arrange slices of smoked salmon, avocado, lettuce and watercress on the breads.
• Grind black pepper over top, drizzle with lime juice and top with a spoonful of yogurt.
• Sprinkle dill over the ingredients.
• Roll up the tortillas tightly, cut in half and serve.

MEDITERRANEAN SALMON WRAPS

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.

LEMONY SALMON & LETTUCE WRAPS

Steps:

• Mix together all the ingredients except the lettuce in a bowl.
• Trim the chunky part of the stalk at the base of each lettuce leaf so they are easier to roll up, then place the leaves in pairs on top of each other, head to toe. Spoon on the salmon mixture, then roll up and keep in place with strips of baking parchment, which make the wraps easier to hold and eat. Pack into a container to keep the wraps from getting crushed and, if possible, chill to keep the lettuce crisp.

MINI SALMON WRAPS

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.

SMOKED SALMON & RICOTTA WRAPS

Steps:

• Take a plate & place 1 tortilla on it. Put water on all the tortilla. Dip the rest of the excess water off with kitchen paper.
• Place in the microwave on the highest heat for 40 seconds.
• Take it out of the microwave. The tortilla wil not be hot.
• Spread the ricotta all over the tortilla. Spread it out on all the sides.
• Now, place the smoked salmon on top of the ricotta.
• Now, on a horizontal line, place the rucola leaves on top of the salmon. Not too much because rucola is nutty & too much is too much. You want a subtile taste! So, spread the rucola evenly.
• Then, add the 3 pieces of torn basil leaves, just above & under the horizontal line of rucola leaves, evenly spread.
• Now, instead of rolling it up, fold the left side a bit into the middle of the tortilla & then fold the right side a bit into the middle & then roll the filled tortilla carefully up.
• Take your rolled up tortilla & turn it over. Cut diagonal in 2.
• 10. Take a serving plate & plate up! Put 1 half on the plate & place the other half on top!!