I invited my mom and sister over for a girls day and made Mediterranean Salmon Wraps for lunch 🙂
There’s not too many things us teachers look forward to more than spring break!
As an adult every year I get to yell…SPRING BREAK WOOOO HOOOO!!!
This year I made it a priority to spend time with family as much as possible over spring break.
How to make Mediterranean Salmon Wraps
This dish starts with one pound of salmon.
I sprinkled it with salt and pepper, plus some of the sun dried tomato oil from the jar.
This bakes in a 425 degree oven for about 12 minutes.
Let this cool and then break it apart with a fork into pieces.
I obviously snuck a few bites here and there, and it was really good just like this!
Personally I absolutely love Ole Xtreme Wellness brand tortilla wraps.
They are thin, making them perfect for wraps.
Plus they are only around 90 calories 🙂
Assembling the Mediterranean Salmon wraps was simple enough.
Down the center of each tortilla place some salmon, sun dried tomato slices, pesto, feta cheese, and pine nuts.
The pine nuts were my sister’s idea, to add some crunch.
Good idea, sis!
We drizzled some balsamic glaze on ours and it made these extra yummy.
You can buy a bottle of balsamic glaze in the vinegar section of the store
Click the picture to buy from Amazon!
My mom, sister, and I had a fabulous afternoon full of laughs! And they both really enjoyed these Mediterranean Salmon Wraps 🙂
Since these are meant to eaten at room temp, or even cold, and they would be a great lunch to pack if you have leftovers.
More recipes to try similar to Mediterranean Salmon Wraps…
Mediterranean Salmon Wraps
Salmon and mediterranean flavors served in a low carb wrap
- 1 pound salmon
- kosher salt, pepper
- 4 oz sliced sun dried tomatoes packed in oil (plus 1 Tbsp of the oil)
- 4 oz pesto
- 4 oz crumbled feta cheese
- 4 oz toasted pine nuts
- Optional: balsamic glaze to drizzle over top
- 4 Ole Xtreme Wellness Tortillas
Place the salmon in a dish, skin side down. Sprinkle with kosher salt and pepper. Drizzle 1 Tbsp of the sun dried tomato oil over top.
Bake the salmon in a 425 degree oven for 12-14 minutes.
Once the salmon cools, break it apart into pieces with a fork.
Assemble the wraps by placing a tortilla flat. In the center place some of the salmon pieces, sun dried tomato slices, pesto, feta cheese, and pine nuts. Drizzle the balsamic glaze over top if using.
Note: Balsamic glaze can be found in the vinegar section of the store.