Ingredients
4 (4-ounce) salmon fillets, skinless and cooked
1 medium cucumber, peeled and diced (about 2 cups)
1/2 cup plain Greek yogurt
1/4 cup fresh dill, chopped
1 lemon, juiced (about 3 tablespoons)
1 pinch salt, to taste
1/4 teaspoon black pepper, to taste
4 large whole grain wraps or 4 large collard greens (blanched if using)
Instructions
Preheat oven to 375°F (190°C)
Place salmon fillets on a baking sheet, season with salt and pepper, and bake for 10 minutes until flaky
In a bowl, mix Greek yogurt, dill, lemon juice, salt, and pepper
Flake cooked salmon into the bowl and stir in diced cucumber until combined
Spread the salmon-cucumber mixture evenly onto individual wraps or collard greens
Roll tightly and slice in half for serving
Notes
Use collard greens for a keto or low-carb option
Store assembled wraps in an airtight container in the refrigerator for up to 3 days
For a richer texture, add a thin layer of mashed avocado to the wrap before filling
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Meals
- Method: Baking and Assembling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 2g
- Sodium: 100mg
- Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 85mg