Chipotle Wild Alaskan Salmon Wrap


Fishing season is in full-swing to the north, and this salmon wrap is a fresh and spicy way to celebrate.

Chipotle Wild Alaskan Salmon Wrap - Spiced with adobe and made fresh with lime, cilantro, onions, and garlic (dairy-free, optionally gluten-free)

Recipe and image shared with us by the Alaska Seafood Council.

There are a good handful of canned wild Alaskan salmon brands on the market, but my favorite by far is Pure Alaska Salmon. They offer both pink salmon (light color, mild flavor) and red sockeye salmon (richer, more intense flavor and color), and deliver seriously amazing fish. And though the boneless variety is the “prettiest”, the bones do contain a very good dose of dairy-free calcium and magnesium, and they are tender thanks to pressure-cooking.

Special Diet Notes: Alaskan Salmon Wrap

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, and optionally soy-free.

To keep this salmon wrap allergy-friendly, look for a cream cheese alternative that suits you dietary needs. Many are soy-based, but Daiya offers a soy-free option. If you prefer a from-scratch salmon wrap, use my favorite cashew cream cheese alternative recipe. In a pinch, you could also substitute your favorite vegan or traditional (all-natural) mayonnaise.

We’re sharing this Alaskan salmon wrap post on Hot Fun in the Summertime at The Midnight Baker.

Chipotle Wild Alaskan Salmon Wrap
Prep time
Total time
Serves: 4
  • 2 to 3 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons minced red bell pepper
  • 1 to 2 tablespoons minced red onion
  • 1 tablespoon minced chipotle peppers in adobo sauce
  • 1 teaspoon minced garlic
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 can (14.75 ounces) wild Alaskan salmon (traditional or skinless, boneless), drained and chunked
  • 3 tablespoons dairy-free cream cheese alternative (see notes in post above for options)
  • 1 teaspoon adobo sauce (from chipotle peppers can)
  • 4 whole wheat or gluten-free tortillas (8-inch)
  • 4 large lettuce or cabbage leaves, shredded
  1. In a medium bowl, whisk lime juice, cilantro, bell pepper, red onion, chipotle peppers, garlic, salt and pepper. Gently stir in salmon until combined.
  2. In small bowl, blend the cream cheese alternative and adobo sauce.
  3. Spread ¼ of the cheese alternative mixture over each tortilla to within 1 inch of the edge. Spread ⅔ cup of the salmon mixture over top. Top with ¼ of lettuce and roll up burrito-style. Repeat for remaining tortillas.
For appetizers, cut each wrap into thirds (makes 12 appetizer servings).

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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