Salmon Arugula Wraps
Salmon arugula wraps with fresh vegetables and a creamy dressing, wrapped in tortillas for a quick and nutritious meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Salmon Fillet (skinless and boneless) | 800 | Grams |
| Arugula (washed and dried) | 2 | Bunch |
| Whole Wheat Tortilla (large size) | 5 | Count |
| Red Bell Pepper (sliced thinly) | 1 | Count |
| Cucumber (sliced into thin rounds) | 1 | Count |
| Avocado (sliced) | 1 | Count |
| Lemon (juiced) | 1 | Count |
| Olive Oil (extra virgin) | 2 | Tbsp |
| Whole Milk Yogurt (plain) | 150 | Grams |
| Dijon Mustard | 1 | Tbsp |
| Honey | 1 | Tsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
Instructions
- Preheat the oven to 200 degrees Celsius.
- Place the salmon fillets on a baking sheet, drizzle with olive oil, and season with salt and black pepper.
- Bake the salmon for 12-15 minutes or until cooked through. Let it cool slightly, then flake into pieces.
- In a small bowl, mix yogurt, dijon mustard, honey, lemon juice, salt, and black pepper to make the dressing.
- Lay a tortilla flat and spread a spoonful of the yogurt dressing over it.
- Layer arugula, sliced red bell pepper, cucumber, avocado, and flaked salmon on the tortilla.
- Roll the tortilla tightly to form a wrap. Repeat with the remaining tortillas.
- Slice each wrap in half and serve immediately.
Prep
- Thaw salmon fillets if frozen
Kitchen equipment
Baking SheetOvenSmall Mixing Bowl