Caesar Salad Salmon Wrap

If you follow my stories on Instagram you know I have recently been obsessed with salmon Caesar salads. When I was living with my grandparents my grandma made salmon weekly. It was typically salmon with mashed potatoes + green beans or salmon patties, but I also started adding it to this bed of greens. I started to get bored of the same thing over and over so I added a little twist! Throw just about anything in a wrap, grill it, and it makes it better - right?! Anyways, I’ve been loving having these for lunch as a midday meal that keeps me fueled through the afternoon.

First you grill (or cook on a skillet) the salmon to your liking. While that is cooking you’ll make your salad - lettuce, cherry tomatoes, parmesan cheese, and of course Caesar dressing. Then you layer your salad and salmon in a large tortilla shell, roll it tight, and grill it up! The warm crunch on the outside just adds to all of the flavor on the inside.

Yield: 2

Author: Leslie Bobo, RDN

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Caesar Salad Salmon Wrap

These Caesar salad salmon wraps are a great twist on a classic meal! Make them for lunch as a great source of fuel to get you through the afternoon. The crunch on the outside perfectly compliments all of the simple ingredients on the inside!

Ingredients

Salmon

• 2 salmon fillets
• 1 tbsp. olive oil (2 if using skillet)
• juice of 1/2 lemon
• salt and pepper

Salad + Wrap

• 1 head of iceberg lettuce
• cherry tomatoes
• parmesan cheese
• caesar dressing
• cracked pepper
• 2 large tortilla wraps
• (if using skillet) 1 tbsp. olive oil

Instructions

1. Drizzle olive oil, lemon juice, salt and pepper on salmon fillets.
2. If preparing on indoor grill: Preheat grill to 400°F. Place salmon on the grill and shut lid, cook for 8 minutes or until salmon is cooked through. Remove from grill.
3. If preparing on skillet: Add 1 tbsp. olive oil to a skillet and turn to medium high heat. When the skillet is hot place salmon skin side up in the skillet and let cook for about 5 minutes. Flip and let cook for about 4 more minutes. Remove from skillet.
4. While the salmon is cooking, wash the lettuce and chop it up. Place in a bowl with chopped cherry tomatoes, parmesan cheese, and cracked black pepper (all to your liking).
5. Fill two tortilla shells with the salad and salmon. I cut my salmon into a few smaller pieces to evenly distribute it throughout the shell. Wrap up the shell tightly.
6. If preparing on indoor grill: Place the wraps back on the grill and shut the lid, let cook for about 4 minutes.
7. If preparing on skillet: Add 1 tbsp. to skillet over medium heat. When the oil is hot place the wrap in the skillet and let cook for 2-3 minutes on each side or until the tortilla is crispy.

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