Salmon Wrap Recipe

Name: Salmon Wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ teaspoon paprika; ground red pepper (cayenne); ½ teaspoon mccormick's salmon grill mates seasoning; 8 ounces fresh salmon, skin removed; salt and pepper; 2 tablespoons butter; 2 -3 teaspoons minced fresh garlic; ¼ cup diced red onion; 2 cups Baby Spinach; 2 ounces cream cheese, cut into chunks; ¼ cup plus 2 tablespoons diced tomato, well-drained; 2 (12 inch) flour tortillas

Servings: persons

½ teaspoon paprika
ground red pepper (cayenne)
½ teaspoon mccormick's salmon grill mates seasoning
8 ounces fresh salmon, skin removed
salt and pepper
2 tablespoons butter
2 -3 teaspoons minced fresh garlic
¼ cup diced red onion
2 cups Baby Spinach
2 ounces cream cheese, cut into chunks
¼ cup plus 2 tablespoons diced tomato, well-drained
2 (12 inch) flour tortillas

1
Make the sauce.
2
In a small bowl, stir together sour cream, paprika, cayenne to taste and salmon seasoning; set aside.
3
(Sauce is best made a day or two ahead; cover and refrigerate.
4
).
5
Make the wraps.
6
Rinse salmon and pat dry.
7
Season with salt and pepper.
8
Cut fish into 1/2-inch pieces.
9
In large skillet over medium heat, combine butter and garlic; cook 3 minutes.
10
Add salmon and onion.
11
Cook and stir about 2 minutes; stir in spinach.
12
Continue to cook until salmon is cooked through (uniformly pink and opaque), about 2 minutes more.
13
Gently stir in cream cheese and tomato.
14
Heat a dry griddle or a large skillet over medium heat.
15
Lay a wrapper or tortilla flat; heat for a few seconds, just until pliable.
16
Place on a work surface.
17
Spoon about half of the salmon mixture in a cylindrical shape across the lower third of the wrapper.
18
Fold the bottom of the wrapper over the filling, then fold each side over.
19
Roll up tightly.
20
Repeat with second wrapper.
21
Return wraps to griddle over medium-high heat, seam-side down.
22
Cook until golden brown and crisp, about 90 seconds.
23
If desired, turn and brown the second side.
24
Serve with sauce.

488

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 12 ingredients. The key ingredients include: ½ teaspoon paprika, ground red pepper (cayenne), ½ teaspoon mccormick's salmon grill mates seasoning, 8 ounces fresh salmon, skin removed, and more.

Yes, Salmon Wrap 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!

Salmon Wrap

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions