This easy salmon wrap recipe is the perfect light meal to enjoy throughout the year. It uses canned salmon for a convenient protein option that packs in some surprisingly healthy benefits. It’s also seasoned with chipotle peppers, lime juice, cilantro, and garlic for a very flavorful lunch or dinner.
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. The boneless varieties are the “prettiest”, but the very soft, edible bones do contain a very good dose of dairy-free calcium and magnesium.
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 recipe 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 cashew cream cheese alternative recipe in Go Dairy Free. In a pinch, you can alternatively substitute your favorite vegan or traditional mayonnaise or guacamole.
- 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
- 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.
- Put the cream cheese alternative and adobo sauce in a small bowl and stir to combine.
- 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.