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Smoked salmon wraps recipe

Smoked salmon wraps recipe


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  • Recipes
  • Dish type
  • Starters
  • Seafood starters
  • Fish starters
  • Salmon starters

These wraps are filled with a creamy ricotta dill sauce, guacamole, smoked salmon and cucumber. They can be served whole or taken to the office for lunch, or sliced and presented as a starter.

Be the first to make this!

IngredientsServes: 4

  • 100g ricotta cheese
  • 2 tablespoons crème fraîche
  • 2 tablespoons chopped chives
  • 1 tablespoon chopped dill
  • 100g guacamole
  • 4 deli wraps or wholemeal tortilla wraps
  • 4 slices smoked salmon
  • 1/2 cucumber, peeled and cut into strips lengthways

MethodPrep:12min ›Ready in:12min

  1. Stir together the ricotta cheese, crème fraîche, chives and dill in a small bowl; set aside.
  2. Spread 2 tablespoons of guacamole over the upper half of each wrap, leaving a border of about 2cm uncovered. Place a salmon slice onto each wrap. Place several cucumber strips alongside the salmon, and spread about 2 tablespoons of the ricotta sauce over each wrap.
  3. Fold the bottom third of the wrap up over the filling. Tuck one side over the filling and roll up the wrap.
  4. These can be served whole or sliced.

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Smoked Salmon Wraps

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Smoked Salmon wraps are a Low-Fat, Low-Sodium, Low-Sugar, Dairy-Free healthy quick and easy meal. Delicious with Smoked Salmon, and so versatile! Use any veggies you prefer and have on hand or choose the ones recommended here for a divine fresh, mostly raw meal. Delicious!

Smoked Salmon Wraps with Peanut Sauce

My oldest son engaged himself to a wonderful woman Heather. We all adore her! And she has fantastic creative parents too! Big bonus! And they COOK!!

This is Heather&rsquos recipe. Read my series on Bonnie&rsquos DIY skin care recipes Healing Hand Scrub , Homemade Healing Ointment to learn more about our new family members to be. And get healthy skin care recipes!

Heather is a gorgeous, sweet woman. Like MaMa, Like Daughter! We couldn&rsquot be happier to have them all in the family!

The wonderful thing for you is Heather and Bill are seafood fans! And&hellipHeather is an excellent cook! My son is getting filled out and looking great! Bill comes from long, lean stalk. From this recipe you can tell Heather is feeding him excellent quality food! Does a mother&rsquos heart good 🙂

Bill and Heather. Welcome to our family Heather!

Does a food blogger&rsquos heart good to add a quick and easy healthy recipe I know all of you seafood lovers will enjoy!

Heather also does dessert! A few months ago, Heather made a dynamite carrot cake to celebrate her doggie&rsquos 10th birthday. Seriously! She invited us over for a piece of doggy birthday cake. It was the best carrot cake I have ever had! FOR HER DOG!!

Her lovely 10-year-old German Shepherd, Alex, accepted her piece of birthday cake politely with grace and beauty! I gave Alex a little, teeny piece of my cake. I ate all the rest. Sorry Alex!

I have a request out for that delicious cake recipe too. (Heather has been very generous with her recipes. She even took the photos you see here while she made dinner. I&rsquom going to try not to nag her or she won&rsquot want to feed me anymore 🙂

Here are the rice paper wrap and filling ingredients Heather used for these yummy Smoked Salmon wraps. I get hungry just looking at this!


  • ⅓ cup light cream cheese spread
  • 1 tablespoon snipped fresh chives
  • 1 teaspoon finely shredded lemon peel
  • 1 tablespoon lemon juice
  • 4 6 to 7-inch whole wheat flour tortillas
  • 3 ounces thinly sliced, smoked salmon (lox-style), cut into strips
  • 1 small zucchini, trimmed
  • 4 Lemon wedges

In a small bowl, stir together cream cheese, chives, lemon peel, and lemon juice until smooth. Spread evenly over tortillas, leaving a 1/2-inch border around the edges.

Divide salmon among tortillas, placing it on the bottom half of each tortilla. To make zucchini ribbons, draw a sharp vegetable peeler lengthwise along the zucchini to cut very thin slices. Place zucchini ribbons on top of salmon. Starting from the bottom, roll up tortillas. Cut in half. If desired, serve with lemon wedges.


Smoked Salmon And Avocado Tortilla Rolls (Wraps) Recipe

These delicious wraps are made with smoked salmon, avocado and onion. Smoked salmon tastes great with avocado, and the onion gives this wrap a surpise crunch!

The most well known food combination with lox is smoked salmon and cream cheese, but avocado and salmon is even better in my opinion :) If you never tried smoked salmon with avocado, give it a try &ndash you will discover new favorite way of eating smoked salmon!

I cook a lot, so I&rsquove been making a variety of sandwiches and wraps for lunch, but for some reason it took me a while to discover this great wrap idea with smoked salmon and avocado. Once I made those wraps for the first time, my whole family, including the kids, loved them! These smoked salmon wraps are so easy to make and they make such tasty unique lunch!

Making these amazing wraps is super-easy &ndash just mash the avocado, spread on the tortilla, top with smoked salmon and onion slices and roll! Anyone can make this recipe in 5 minutes, and it doesn&rsquot require any cooking &ndash it&rsquos truly foolproof!

You can also served these yummy rolls at parties &ndash just cut into pinwheel slices and it would make a great appetizer!

How To Make Smoked Salmon And Avocado Wraps (Rolls)

Step 1: Spread The Mashed Avocado On The Tortilla

Step 2: Add Smoked Salmon Slices On Top Of Avocado

Step 3: Add onion slices on top of salmon

Step 4: Roll into a tight roll

Step 5: Cut the smoked salmon and avocado tortilla roll in half


Chop cucumbers, bell peppers, onions, and parsley.

Mix veggies in a bowl. Add mayo, cream cheese, lemon juice.

Cut the top off of the romaine head so that you have a lettuce wrap.

Build your wraps: veggie mixture, smoked salmon, capers!


Ingredients

  • Smoked salmon slices
  • 2 large tortillas
  • Philadelphia cream cheese
  • Cucumber
  • 1 red onion
  • Herbs of choice (optional)


&uarr click on the photo to enlarge

Kitchen equipment

View the original recipe via:
https://ohmydish.com/recipe/smoked-salmon-wraps

Preparation -- less than 5 minutes

RINSE and cut the cucumber into thin slices, try to slice them as thin as you can. It would make rolling the tortilla more difficult if the cucumber slices are thick. Slice the red onion julienne (thin, long strips).

Making smoked salmon wraps -- 5 minutes

GRAB a tortilla, cover the tortilla all the way around with Philadelphia cream cheese. ADD salmon slices (peel them off using the small knife) and divide them over the tortilla.

If you like, add herbs of choice to the tortilla, like fresh chives. ADD thin cucumber slices and red onion on top, then roll up the tortilla. SLICE the smoked salmon tortilla wraps neatly at a 45 degrees angle.

These smoked salmon tortilla wraps are really delightful as breakfast, they are filling (but not too much), easy and quick to make. Enjoy!

Did you make this recipe or are you planning to?
Mention @ohmydish, tag #ohmydish on Instagram or save this recipe!


Recipe Summary

  • ⅓ cup light cream cheese spread
  • 1 tablespoon snipped fresh chives
  • 1 teaspoon finely shredded lemon peel
  • 1 tablespoon lemon juice
  • 4 6-7 inches whole wheat flour tortillas
  • 3 ounces thinly sliced, smoked salmon (lox-style), cut into strips
  • 1 small zucchini, trimmed
  • Lemon wedges (optional)

In a small bowl stir together cream cheese spread, chives, lemon peel, and lemon juice until smooth. Spread evenly over tortillas, leaving a 1/2-inch border around the edges.

Divide salmon among tortillas, placing it on the bottom half of each tortilla. To make zucchini ribbons, draw a sharp vegetable peeler lengthwise along the zucchini to cut very thin slices. Place zucchini ribbons on top of salmon. Starting from the bottom, roll up tortillas. Cut in half. If desired, serve with lemon wedges.


Ingredients

  • Smoked salmon slices
  • 2 large tortillas
  • Philadelphia cream cheese
  • Cucumber
  • 1 red onion
  • Herbs of choice (optional)


&uarr click on the photo to enlarge

Kitchen equipment

View the original recipe via:
https://ohmydish.com/recipe/smoked-salmon-wraps

Preparation -- less than 5 minutes

RINSE and cut the cucumber into thin slices, try to slice them as thin as you can. It would make rolling the tortilla more difficult if the cucumber slices are thick. Slice the red onion julienne (thin, long strips).

Making smoked salmon wraps -- 5 minutes

GRAB a tortilla, cover the tortilla all the way around with Philadelphia cream cheese. ADD salmon slices (peel them off using the small knife) and divide them over the tortilla.

If you like, add herbs of choice to the tortilla, like fresh chives. ADD thin cucumber slices and red onion on top, then roll up the tortilla. SLICE the smoked salmon tortilla wraps neatly at a 45 degrees angle.

These smoked salmon tortilla wraps are really delightful as breakfast, they are filling (but not too much), easy and quick to make. Enjoy!

Did you make this recipe or are you planning to?
Mention @ohmydish, tag #ohmydish on Instagram or save this recipe!


Our Favorite Cedar Wrap Recipes

We have tested many recipes when cooking with cedar wraps, and we happen to have a few favorites that always receive rave reviews:

  1. Cedar Wrapped Salmon with Basil Olive Vinaigrette
  2. Cedar Wrapped Asian Salmon with Vegetables
  3. Cedar Wrapped Salmon with Sweet Balsamic Mustard Sauce
  4. Cedar Wrapped Shrimp Tacos
  5. Smoked Adobo Chicken Tacos

It's not just about cedar wrap salmon, of course. Chicken breast really soaks up the smoky flavor, and it's even better when stuffed with prosciutto, arugula, and a little Parmesan cheese. If you're cooking chicken in the wraps, sear both sides of the chicken directly on the grill pan and then place them in the cedar wraps to speed up the cooking time.

We love getting creative by topping our seafood and chicken with citrus slices, assorted herbs, and thinly sliced vegetables. However, we also enjoy simply cooking vegetables with our cedar wraps. Here are some of our favorite combinations:

  • Toss fresh asparagus spears with lemon juice and olive oil, top with freshly grated parmesan cheese and kalamata olives, and cook to your liking.
  • Drizzle sliced zucchini sticks with lemon and olive oil, cook, and sprinkle with crumbled feta and fresh mint.
  • Toss sliced portobello mushroom caps with balsamic and olive oil, top with roasted red peppers and goat cheese, cook, and garnish with fresh basil.

How to Cook With Cedar Wraps

  1. SOAK wraps in water in a shallow dish for 10 minutes (use a small bottle as a weight).
  2. HEAT grill or stove top pan to 400 ℉ or medium-high heat. Place food face down in center of soaked wrap parallel to grain of wood. Fold wrap's edges towards each other until they overlap. Tie with cotton string or place seam side down on grill grate or pan.
  3. SMOKE wrapped food directly on grill grates or pan, close lid (if using grill), and cook for 3-4 minutes per side until food is done to your liking.
  4. EAT Serve cedar wrapped foods straight to the dinner table and enjoy!
  1. PREHEAT oven to 400℉.
  2. PLACE cedar wraps on baking sheet lined with foil
  3. ROAST in oven for 8-10 minutes for salmon and vegetables and slightly longer for chicken (a meat thermometer inserted into the thickest part of the chicken should register 165℉)

**Tip: soak wraps in wine, sake, or bourbon for extra flavor. Keep open bottles of alcohol away from heat source!


Smoked Salmon & Cucumber Wraps

You can also serve this delicious breakfast wrap as an eye-catching, light and healthy appetizer: double or triple the recipe and cut the wraps on the diagonal into 1 1/2-inch (4-cm.) slices. Look for sprouted-wheat tortillas at a natural-foods or well-stocked grocery store.

Smoked Salmon & Cucumber Wraps

2 large sprouted-wheat or whole-wheat tortillas

1/4 cup (2 oz./60 g.) whipped light cream cheese

1/2 cup (2 1/2 oz./75 g.) very thinly sliced English cucumber

2 oz. (60 g.) smoked salmon, thinly sliced

2 generous handfuls broccoli sprouts or baby arugula leaves

Spread each tortilla with half of cream cheese. Arrange half of cucumber slices on each in a single layer over cream cheese, overlapping them slightly if necessary and leaving a strip about 1 inch (2.5 cm.) wide along one edge of tortilla uncovered. Arrange salmon over cucumbers, dividing it evenly. Scatter sprouts over cucumbers.

Roll up tortillas, beginning opposite the uncovered cream cheese and tucking tortilla snugly around ingredients. Press firmly on cream cheese end to seal. Turn seal side down and, using a serrated knife, cut eat wrap in half on the diagonal. Serve right away or wrap tightly in waxed paper, plastic wrap, or aluminum foil and take to go. Serves 2.



Comments:

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  2. Lazaro

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  3. Kevin

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  4. Zulkirg

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