Tzatziki Salmon Wraps
These Mediterranean-inspired wraps combine tangy tzatziki with fresh dill to give the salmon filling a surprising zing.
Photo: Olimpia Davies
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Collard green leaves are brimming with nutrients and won’t get soggy the way other wraps do, so they’re perfect for make-ahead meals. If you prefer a softer wrap, or for better digestibility, you can blanch the collard greens, then drain and cool before using.
Ingredients
- 4 6-oz BPA-free cans boneless salmon in water, drained (Alternatively, use 1½ lb fresh salmon, cooked, cooled and flaked.)
- 1 cup cherry tomatoes, quartered
- 1 cup diced cucumber
- ½ red bell pepper, diced
- ½ cup tzatziki sauce
- ½ cup pitted Kalamata olives
- ¼ cup hemp hearts
- ¼ cup sliced red onion
- 3 tbsp chopped fresh dill
- 8 leaves collard greens
Preparation
- In a large bowl, combine salmon, tomatoes, cucumber, bell pepper, tzatziki, olives, hemp hearts, onion and dill.
- Lay 1 leaf on a flat surface, rib side up. Carefully run a knife or a peeler over the rib to flatten, making the collard wrap easier to roll. Repeat with other collard green leaves.
- Divide salmon mixture among collard green leaves. Roll up leaves like a burrito, folding in sides to enclose the filling. Secure with toothpicks or kitchen twine.
NOTE: If following our 1-week Skip the Stove meal plan, store leftover wraps in containers and refrigerate until called for.
Nutrition Information
- Serving Size 1/4 of recipe
- Calories 360
- Carbohydrate Content 12 g
- Cholesterol Content 77 mg
- Fat Content 21 g
- Fiber Content 5 g
- Protein Content 36 g
- Saturated Fat Content 5 g
- Sodium Content 808 mg
- Sugar Content 5 g
- Monounsaturated Fat Content 7 g
- Polyunsaturated Fat Content 9 g