Salmon & Veggie Wraps

If you’re on the hunt for healthier alternatives and you’re a fan of salmon, this wrap’s for you! With 32 grams of protein, it’s a great meal before a muscle-building workout. If you’re not a fan of fish, you can substitute shaved turkey or chicken. The neufchâtel cheese mixture with just the herbs and seasonings is super yummy. 🙂salmon-veggie-wraps-culinary-craftinessSalmon & Veggie Wraps

2 pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
8 ounces softened neufchâtel cheese
1 Tbsp. lemon juice
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. dried cilantro
1/2 tsp. onion powder
4 spinach wraps
4 large pieces of iceberg lettuce, or whatever you have
1 large tomato, chopped
1 medium cucumber, julienned
2 medium carrots, shredded
(Use any fresh veggies you have on hand that sound good.)

In a small-medium bowl, blend salmon, cream cheese, lemon juice, herbs, and onion powder.

Sandwich: On each of 4 wraps, divide and spread salmon-cream cheese mixture to within 1/2 inch of edges. Lay a lettuce leaf over each tortilla. Top with one cup vegetables placed across middle of tortilla. Roll up envelope-style and slice on diagonal.

Salmon & Vegetable Wraps | Culinary CraftinessSalmon & Veggie Wraps | Culinary CraftinessSalmon & Veggie Wraps | Culinary Craftiness

Nutrients per serving: 410 calories, 15g total fat, 5g saturated fat, 32% of calories from fat, 78mg cholesterol, 32g protein, 37g carbohydrate, 2g fiber, 1150mg sodium, 292mg calcium and 1.8g omega-3 fatty acids.

Original recipe from Alaska Seafood.


About Melissa

Melissa is a wife, mother, family cook, and romance novelist. The very first thing she learned in the kitchen was how to scramble eggs in an old cast iron skillet at the age of five. Her great-grandmother put her on a step-stool at the stove and thus began her passion for whipping up great tasting foods.

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