Chipotle Wild Alaskan Salmon Wrap


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.

Chipotle Wild Alaskan Salmon Wrap Recipe - dairy-free, optionally gluten-free and healthy

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.

Chipotle Wild Alaskan Salmon Wrap Recipe - dairy-free, optionally gluten-free and healthyThis Alaskan salmon wrap recipe with image was shared with us by the Alaska Seafood Council. I’m also sharing it on Hot Fun in the Summertime at The Midnight Baker.

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.

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.

More Recipes to Celebrate Canned Salmon

Cajun Salmon Burgers (optionally gluten-free, nut-free & soy-free)

Cajun Salmon Burger with Lime Mayonnaise

Salmon Pesto Pasta Salad (optionally gluten-free, nut-free & soy-free)

Salmon Pesto Pasta Salad Recipe (dairy-free, gluten-free optional)

Salmon Salad Sandwiches (optionally gluten-free, nut-free & soy-free)

Light Salmon Salad Sandwiches Recipe with Dill - dairy-free, nut-free and optionally gluten-free for lunch

About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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