Salmon Salad Wrap
A light yet satisfying wrap featuring flaky baked salmon, crisp greens, and a creamy dill-yogurt dressing. Perfect for a quick and healthy lunch, ready in under 20 minutes.
For 2 servings
Cook the salmon
- Preheat your oven to 400°F (200°C).
- Place the salmon fillets on a baking sheet lined with parchment paper.
- Drizzle with olive oil and season with salt and black pepper.
- Bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork. Let it cool slightly.
Make the yogurt dressing
- In a small bowl, combine the Greek yogurt, chopped dill, and lemon juice.
- Mix well until everything is evenly combined.
Prepare the salmon salad
- Once the salmon is cool enough to handle, use a fork to flake it into bite-sized pieces in a medium bowl.
- Pour the yogurt dressing over the flaked salmon.
- Gently stir to combine, being careful not to mash the salmon too much.
Assemble the wraps
- Warm the tortillas in a dry pan or microwave for about 15-20 seconds to make them more pliable.
- Lay a tortilla flat. Place half of the leafy greens and tomato slices down the center.
- Spoon half of the salmon salad mixture on top of the vegetables.
- Fold in the sides of the tortilla, then roll it up tightly from the bottom.
- Slice in half and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra flavor, add a pinch of garlic powder or a finely minced shallot to the yogurt dressing.
- 2Don't overcook the salmon, as it will become dry. It's done when it flakes easily.
- 3If meal prepping, store the salmon salad mixture separately from the tortillas and vegetables to prevent sogginess.
- 4Add other crisp vegetables like sliced cucumber, red onion, or bell peppers for more crunch and nutrients.
- 5To grill the salmon instead of baking, grill over medium-high heat for 4-5 minutes per side.
Adapt it for your goals.
Gluten free
Use certified gluten-free tortillas or serve the salmon salad in lettuce cups for a delicious alternative.
low carbLow carb
Omit the tortilla and serve the salmon salad over a bed of mixed greens or in large lettuce leaves (like butter or iceberg).
dairy freeDairy free
Replace the Greek yogurt with a dairy-free plain yogurt (like almond or coconut-based) or use a mayonnaise made with avocado oil.
quickQuick
Use high-quality canned or pouched salmon (drained well) instead of fresh salmon fillets to make this wrap in under 10 minutes.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Salmon is an excellent source of omega-3s, which are crucial for brain health, reducing inflammation, and supporting a healthy heart.
High in Lean Protein
With protein from both salmon and Greek yogurt, this wrap helps build and repair tissues, supports muscle mass, and keeps you feeling full and satisfied.
Good Source of Fiber
The whole wheat tortilla and fresh vegetables provide dietary fiber, which aids in digestion and helps maintain stable blood sugar levels.
Frequently asked questions
Yes, this Salmon Salad Wrap is very healthy. It's packed with high-quality protein and omega-3 fatty acids from the salmon, fiber from the whole wheat tortilla and vegetables, and probiotics from the Greek yogurt.
