Salmon Salad Wrap

Name: Salmon Salad Wrap
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: american
Ingredients: 400 g salmon fillet (skinless, cooked and flaked); 2 pcs celery (stalks, finely diced); 0.25 cup red onion (finely diced); 2 tbsp dill (fresh, chopped); 2 tbsp lemon juice (freshly squeezed); 0.25 cup yogurt (plain, thick Greek-style); 1 tsp dijon mustard; 1 pinch black pepper; 1 pinch salt; 4 pcs tortilla (large, 10-inch flour tortillas); 1 cup lettuce (shredded, romaine or iceberg); 1 pcs tomato (medium, thinly sliced)

RATING

4.5/5(78)

TASTE SCORE

8/10

Flaky, tender salmon tossed with crunchy celery and fresh dill in a creamy yogurt dressing, all wrapped up in a soft tortilla. This quick, no-fuss wrap comes together in minutes and makes a refreshing lunch or light dinner that tastes like something from a deli.

PREP

15m

COOK

SERVES

1 PIECE

375 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Cook and flake the salmon.
1.If using fresh salmon, steam fillets in a steamer basket over simmering water until just cooked through, about 8-10 minutes.
2.Let salmon cool completely, then flake into large chunks with a fork.
3.Discard any bones if present.
mix · ~5 min
Make the salmon salad filling.
1.In a mixing bowl, combine yogurt, dijon mustard, lemon juice, salt, and black pepper. Whisk until smooth.
2.Add flaked salmon, diced celery, red onion, and chopped dill.
3.Fold gently until everything is evenly coated. Avoid overmixing to keep salmon chunks intact.
TIPCold salmon flakes best — refrigerate for 15 minutes after steaming if you have time.
prep · ~2 min
Warm the tortillas.
Warm each tortilla in a dry skillet over medium heat for 20-30 seconds per side, or microwave briefly between damp paper towels. This makes them pliable and less likely to tear.
TIPDon't skip warming — cold tortillas crack when you roll them.
assemble · ~2 min
Assemble the wraps.
1.Lay each warmed tortilla flat on a clean surface.
2.Place a small handful of shredded lettuce in the center of each tortilla.
3.Spoon the salmon salad mixture evenly over the lettuce.
4.Top with 2-3 tomato slices.
assemble · ~1 min
Roll the wraps tightly.
Fold the sides of the tortilla inward over the filling, then roll from the bottom up, tucking firmly as you go. Cut each wrap in half diagonally.
TIPWrap tightly in parchment or foil for a portable lunch that holds its shape.
serve
Serve immediately or pack for later.
Serve wraps fresh with extra lemon wedges on the side. They also hold well in the fridge for up to 4 hours — perfect for meal prep.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Let the cooked salmon cool completely before flaking to keep chunks intact.
2
Use thick Greek yogurt to prevent the filling from becoming watery.
3
Warm tortillas in a dry skillet for 20 seconds per side to avoid cracking.
4
Pat diced red onion dry with a paper towel to reduce sharpness and excess moisture.
5
For a crunchier wrap, add the tomato slices just before serving.
6
Wrap tightly in parchment paper to keep the seam sealed during storage.

RECIPE VARIATIONS