Grilled Salmon Wraps Recipe

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Grilled Salmon Wraps Recipe
Grilled Salmon Wraps Recipe photo by Taste of Home
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Grilled Salmon Wraps Recipe

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Publisher Photo
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 five food groups right in one handheld meal. —Jennifer Krey, Clarence, New York
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Directions

Sprinkle salmon with salt and pepper; place on an oiled grill rack over medium heat, skin side down. Grill, covered, 8-10 minutes or until fish just begins to flake easily with a fork.
Remove from grill. Break salmon into bite-size pieces, removing skin if desired. Toss gently with salsa; serve in tortillas. Top with remaining ingredients. Yield: 4 servings.
Originally published as Grilled Salmon Wraps in Simple & Delicious August/September 2016

Nutritional Facts

1 wrap: 380 calories, 18g fat (5g saturated fat), 69mg cholesterol, 745mg sodium, 27g carbohydrate (2g sugars, 5g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.

  • 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
  1. Sprinkle salmon with salt and pepper; place on an oiled grill rack over medium heat, skin side down. Grill, covered, 8-10 minutes or until fish just begins to flake easily with a fork.
  2. Remove from grill. Break salmon into bite-size pieces, removing skin if desired. Toss gently with salsa; serve in tortillas. Top with remaining ingredients. Yield: 4 servings.
Originally published as Grilled Salmon Wraps in Simple & Delicious August/September 2016

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Reviews forGrilled Salmon Wraps

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MY REVIEW
justmbeth User ID: 1196484 265645
Reviewed May. 7, 2017

"A bit disappointed in this recipe. I found the overall flavor to be a bit on the bland side. They were ok just not a recipe worth saving to do again."

MY REVIEW
alichaandharley User ID: 3844000 260597
Reviewed Feb. 1, 2017

"Loved the fresh flavors of these wraps. My husband ate 2 of them he liked them that much. All the flavors worked very well together."

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