Greek Salmon Wraps Recipe

Name: Greek Salmon Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pieces Flatbread, Naan Or Pita Bread; 1/2 cups Yogurt Sauce (see Recipe Below); 1 package Smoked Salmon, 5 Or 6 Ounce Package; 8 slices Purple Onion -thinly Sliced; 1/4 cups Kalamata Olives, Pitted & Halved; 1 Tablespoon Capers; 6 sprigs Fresh Baby Dill; 1 whole Cucumber, Small, Peeled And Thinly Sliced; 1 whole Roma Tomato, Small, Thinly Sliced; 1 cup Spring Greens Or Lettuce; 1 pinch Kosher Salt And Cracked Black Pepper; 2 pieces Parchment Paper, For Wrapping; 1/2 cups Thick Greek Yogurt Or Kefir; 1 whole Lemon, Small, Zest And Juice; 1 teaspoon Greek Seasoning (like Cavenders)

Servings: persons

2 pieces Flatbread, Naan Or Pita Bread
1/2 cups Yogurt Sauce (see Recipe Below)
1 package Smoked Salmon, 5 Or 6 Ounce Package
8 slices Purple Onion -thinly Sliced
1/4 cups Kalamata Olives, Pitted & Halved
1 Tablespoon Capers
6 sprigs Fresh Baby Dill
1 whole Cucumber, Small, Peeled And Thinly Sliced
1 whole Roma Tomato, Small, Thinly Sliced
1 cup Spring Greens Or Lettuce
1 pinch Kosher Salt And Cracked Black Pepper
2 pieces Parchment Paper, For Wrapping
1/2 cups Thick Greek Yogurt Or Kefir
1 whole Lemon, Small, Zest And Juice
1 teaspoon Greek Seasoning (like Cavenders)

1
Start by mixing up the yogurt sauce: Measure all of the sauce ingredients into a small bowl and whisk to combine.
2
You can make this in advance for the best flavor; I mixed mine up the night before.
3
Refrigerate until you are ready to use it.
4
To make the sandwiches: Lay one piece of flatbread on a sheet of parchment or waxed paper (which will make these a lot easier to roll later).
5
Spread a layer of yogurt sauce onto the flatbread, making sure to get it all the way out to the edges.
6
Top with a layer of smoked salmon, then thinly slice purple onion.
7
Then sprinkle on the olives, capers and baby dill.
8
Add a layer of thinly sliced cucumber and then a layer of thinly sliced tomato.
9
Sprinkle with salt and pepper, to taste.
10
Top with spring greens or lettuce and a little more of the yogurt sauce.
11
Using the parchment paper, roll the wrap into a tight roll, just like rolling up a burrito, tucking the sides in as you wrap.
12
To secure it closed, I used a piece of kitchen twine.
13
This will make two large or four small wraps.
14
Serve right away for best results.
15
If you are making these for a picnic, make them just before you leave and keep them chilled until you serve them.
16
Note: I used applewood smoked Alaskan sockeye salmon and loved it, but any salmon will workgrilled, baked, leftover from dinner, etc.
17
If youre not a salmon lover, you can substitute grilled chicken or steak.
18
For a vegetarian option, substitute hummus for the salmon.

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pieces Flatbread, Naan Or Pita Bread, 1/2 cups Yogurt Sauce (see Recipe Below), 1 package Smoked Salmon, 5 Or 6 Ounce Package, 8 slices Purple Onion -thinly Sliced, and more.

Yes, Greek Salmon Wraps falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek Salmon Wraps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions