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)
  • 4 whole wheat or gluten-free tortillas (8-inch)
  • 4 large lettuce or cabbage leaves, shredded
  1. Add the lime juice, cilantro, bell pepper, red onion, chipotle peppers, garlic, salt, and pepper to a medium bowl and whisk to combine. Gently stir in the salmon until thoroughly coated.
  2. Put the cream cheese alternative and adobo sauce in a small bowl and stir to combine.
  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 the lettuce and roll up burrito-style. Repeat with the remaining tortillas and filling.
For appetizers, cut each wrap into thirds to make 12 rolls.
Recipe by Go Dairy Free at