Summer Salmon Wraps
Whole-wheat tortillas hold roasted salmon, brown rice, cabbage, avocado, herbs, and a cool lime-yogurt sauce.
By Moow Editorial ·
- Measure the complete ingredient list before cooking so the timing stays predictable.
- Divide the finished dish into four equal portions to use the per-serving nutrition estimate.
At a glance
Whole-wheat tortillas hold roasted salmon, brown rice, cabbage, avocado, herbs, and a cool lime-yogurt sauce.
- Yield: 4 servings
- Prep time: 25 minutes
- Cook time: 25 minutes
Estimated nutrition per serving
Serving basis: One serving from the editor-reviewed yield of 4 servings.
- Calories: 570 kcal
- Protein: 35 g
- Carbohydrates: 48 g
- Fat: 27 g
- Sodium: 537 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Use the listed gram weights for the closest match to the nutrition estimate.
- 4 skinless salmon fillets (480 g total)
- 4 medium whole-wheat tortillas (200 g)
- 1/2 cup dry brown rice (90 g)
- 1 1/4 cups water (300 g)
- 2 packed cups shredded red cabbage (150 g)
- 3/4 large avocado, diced (150 g)
- 1/2 cup plain nonfat Greek yogurt (120 g)
- 1/4 cup fresh lime juice (60 g)
- 1 packed cup chopped cilantro (15 g)
- 1/4 tsp fine salt (1.5 g)
Directions
1. Combine the brown rice, water, and half the salt in a small saucepan. Bring to a boil, cover, reduce the heat, and cook until tender according to the rice package; rest covered for 5 minutes.
2. Heat the oven to 425°F (220°C). Place the salmon on a parchment-lined pan, spoon over half the lime juice, and roast for 10 to 14 minutes, until it reaches 145°F (63°C); flake it into large pieces.
3. Stir the yogurt, remaining lime juice, cilantro, and remaining salt together. Warm the tortillas until pliable.
4. Divide the rice, cabbage, avocado, and cooked salmon among the tortillas, spoon on the yogurt sauce, and fold into wraps.
Sources
Cook fish to 145°F (63°C) in the thickest part and refrigerate leftovers within 2 hours. Major allergens: milk, fish, wheat. Check every packaged ingredient label for formulation changes and cross-contact.