I created a Salmon Wrap that layers silky smoked salmon, tangy dill cream cheese, quick-pickled cucumber, peppery arugula, and a secret ingredient that prevents sogginess.

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I love finding simple twists that make lunch feel like a discovery. This Smoked Salmon Wrap is one of those sneaky finds I keep coming back to.

Thin slices of smoked salmon folded with creamy soft cream cheese create pockets of salty, tangy flavor that surprise you every bite. Sometimes I overfill them, sometimes i dont, and both times they disappear fast.

I never expected a wrap to make me pause and grin, or to spark a little argument at the picnic about who gets the last one. Call me biased but this Salmon Wrap is oddly addictive.

Ingredients

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Smoked salmon: Rich in protein and omega-3s, salty savory bite, supports heart health, not sweet.
Cream cheese: Adds creamy tang, high in fat and calories so use sparingly, mild flavor.
Avocado: Provides fiber and healthy monounsaturated fats, creamy richness, keeps you full longer.
Cucumber: Crunchy, low calorie, mostly water, adds freshness and mild cooling contrast to fish.
Spinach: Leafy green packed with iron vitamins A C, adds earthy green taste, low calories.
Capers: Tiny briny pops of flavor, low calorie, bring tangy salty notes to each bite.
Lemon juice: Bright acidic zip that balances richness, adds sour freshness and vitamin C boost.
Dill: Fresh herb with grassy anise like flavor, light aromatic lift, pairs with fish.

Ingredient Quantities

4 large flour tortillas (10 inch)

8 oz smoked salmon thinly sliced

8 oz cream cheese softened

2 tbsp mayonnaise or plain Greek yogurt optional

1 tbsp fresh lemon juice

2 tbsp fresh dill chopped

1 small cucumber thinly sliced

1/4 cup thinly sliced red onion

1 ripe avocado sliced

2 cups baby spinach or arugula

2 tbsp capers drained

1 tsp Dijon mustard or prepared horseradish optional

Salt and freshly ground black pepper to taste

How to Make this

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1. Soften the cream cheese in a bowl, then stir in the mayonnaise or Greek yogurt if using, lemon juice, chopped dill, and the Dijon or horseradish if you like; season with salt and pepper until smooth. If the cream cheese wasnt soft, microwave 8 to 10 seconds then mix.

2. Warm the flour tortillas so theyre pliable, either in a dry skillet about 10 to 15 seconds per side or stacked wrapped in a damp paper towel in the microwave for 15 to 20 seconds.

3. Spread a thin, even layer of the cream cheese mixture over each tortilla leaving about 1 inch clear at the top edge so it wont ooze when you roll.

4. Arrange the smoked salmon slices over the spread, overlapping slightly so every bite has salmon.

5. Layer thin cucumber slices, red onion, avocado slices (brush with a little lemon juice to slow browning), and a handful of baby spinach or arugula on top of the salmon.

6. Sprinkle drained capers over the fillings, dot with a little extra lemon juice, and season again with salt and freshly ground black pepper to taste.

7. Fold the short sides of the tortilla in toward the center, then roll tightly from the bottom up so the seam is on the underside; dont overstuff or it will split.

8. If you want cleaner slices let the wraps rest seam side down for a few minutes or refrigerate 10 minutes, then cut each wrap in half on the diagonal and secure with a toothpick if needed.

9. Serve immediately with extra lemon wedges or pickles on the side, or wrap tightly in foil for a packed lunch.

Equipment Needed

Quick list of stuff youll need, nothing fancy:

1. Medium mixing bowl (to soften and mix the cream cheese and add-ins)
2. Rubber spatula or spreader for getting an even layer on the tortillas
3. Measuring spoons and a small spoon for tasting/seasoning
4. Dry skillet or microwave-safe plate to warm the tortillas
5. Cutting board
6. Sharp chef knife for slicing cucumber, onion and avocado
7. Plate or work surface to assemble and roll the wraps
8. Toothpicks and foil or plastic wrap for holding and packing the finished wraps

Dont overthink it, these are the basics and will do the trick.

FAQ

Q: How do I stop the tortilla getting soggy? A: Spread the cream cheese mix first so it acts like a moisture barrier, pat cucumber dry and drain the capers, put the greens between the cheese and salmon, roll snugly and chill for 10 to 15 minutes so it holds. Warm the tortilla briefly so it bends instead of cracking, and don't overstuff or it'll burst.

Q: Can I swap ingredients I don't like? A: Yes, use plain Greek yogurt for the mayo, swap cold smoked salmon for hot smoked or flaked cooked salmon, use parsley or chives instead of dill, and arugula or spinach both work. Whole wheat tortillas are fine too, just keep the flavors balanced so the salmon still shines.

Q: How far ahead can I make them? A: You can prep and wrap up to 24 hours ahead if tightly wrapped and refrigerated, but expect the tortillas to soften and the avocado to brown. For best texture make them 4 to 8 hours ahead or add avocado right before serving. If storing longer keep avocado separate.

Q: Is smoked salmon safe for pregnant people or those with weak immune systems? A: Cold smoked salmon is ready to eat but can carry listeria, so pregnant people, infants, the elderly or anyone with a weak immune system should avoid cold smoked fish unless it's been heated until steaming or use hot smoked salmon which is lower risk. When in doubt check with your health provider.

Q: How do I stop the avocado from turning brown? A: Toss slices with fresh lemon juice as soon as you cut them and keep them airtight, or add the avocado at the last minute. Lemon slows oxidation but it will still darken after a while.

Q: Best way to slice and serve the wraps? A: Roll tight, wrap in plastic and chill 10 to 15 minutes, then cut in half with a sharp knife on a slight angle for cleaner slices. Serve with lemon wedges, extra dill and a simple side salad or chips, they travel well if kept cold.

Salmon Wrap Recipe Substitutions and Variations

Smoked salmon: swap for smoked trout, canned salmon (drained and flaked), or smoked tofu if you want a vegetarian twist.
Cream cheese: use ricotta or mascarpone for similar creaminess, or plain Greek yogurt (drained) for a lighter tang.
10 inch flour tortillas: try large spinach or whole wheat wraps, lavash, or roll it up in big romaine/butter lettuce leaves for low carb.
Capers: replace with chopped cornichons or dill pickles, chopped green olives, or just add extra lemon zest and a pinch of salt for that briny pop.

Pro Tips

1. Let the cream cheese get really soft before you mix, then whip it up till smooth; if it still has lumps nuke it 8 to 10 seconds. Stir in a little extra lemon or a teaspoon of olive oil or yogurt so it spreads without tearing the tortilla.

2. Warm the tortillas just enough so they bend, not so hot they sweat and make everything soggy. Heat them quickly and keep them stacked under a clean towel while you assemble so they stay pliable.

3. Be careful with salt, smoked salmon and capers are already salty. Taste the spread first, rinse the capers if you want less salt, and wait to add any extra salt until everything is together.

4. Dont overfill, fold the short sides in then roll tight from the bottom and let the wrap rest seam side down or chill for about 10 minutes so it holds. Use a sharp serrated knife and saw gently, wiping the blade between cuts for cleaner slices.