Mediterranean Grilled Salmon Wraps

If you’ve had enough of chicken salad or ham and cheese sandwiches, these grilled salmon wraps will be a welcome change. They’re easy to make, and we’ve included some variations on ingredients for you to pick your favourite.

You can even make your own tortillas – by hand or with a tortilla press – and we’ll show you how, too.

Mediterranean grilled salmon wraps recipe

This recipe serves 4 people.

Ingredients

• 1 pound of fresh salmon fillet
• ¼ cup chopped fresh parsley
• ¼ cup chopped Kalamata olives (pitted)
• 1/2 a medium red onion, diced
• 2 tablespoons olive oil
• ½ teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• Salt and freshly ground black pepper
• 12 leaves romaine lettuce, thick ribs removed
• 4 large tortillas or wraps (wheat, flour, or corn, about 9 inches in diameter)
• ½ cup roasted red sweet peppers, sliced
• 1 large ripe tomato, halved and sliced

Method

1. First, grill the salmon. Season with salt and pepper and place it skin-side down on a greased grill rack. Grill the salmon (covered) for about 8 to 10 minutes. 
2. While the salmon is grilling, combine in a bowl the parsley, olives, onion, oil, lemon zest, and lemon juice. Add more salt and pepper, if desired.
3. Remove the fish from heat and break it into bite-sized pieces, removing the skin if you wish.
4. Toss the salmon pieces gently with the veggie and oil mixture.
5. To assemble your wraps, put 3 leaves of Romaine on each tortilla, then top with a quarter of the salmon mixture. Put a few slices of red pepper and tomato on top, then fold the tortilla. Fold it over one inch over each end of the filling, then roll it up.
6. Serve and enjoy!

Ingredient variations

Here are some ingredient variations you can use in this recipe:

• Try making grilled salmon wraps with an Asian twist. Put your grilled salmon into your wraps with some cooked rice and a sprinkling of rice vinegar. Add some chopped cucumber, carrots, and mashed avocado. Sprinkle some crumbly seaweed over the top, and serve with a sriracha mayonnaise as a dip.
• How about grilled wraps Mexican style? Put a bed of shredded lettuce as a bed for your salmon, and top the fish with some salsa verde, shredded Monterey Jack cheese, diced avocado, and sliced pickled jalapeno peppers. Serve your wraps with sour cream on the side, and perhaps some refried beans as well.
• You could also try an American-style wrap. Spread some cream cheese over each tortilla, top with the grilled salmon, a sprinkling of capers, diced tomatoes, and some fresh dill.

Now, if you’d like to make your own tortillas, that’s easy, too.

Here’s a simple recipe for flour tortillas.

Homemade flour tortillas recipe

This recipe makes 24 tortillas so that you can store the rest for another day.

Ingredients

• 4 cups of all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 tablespoons lard
• 1 1/2 cups water

Method

1. In a mixing bowl, combine dry ingredients.
2. Mix in the lard using your fingers till you get a cornmeal texture.
3. Add water and mix (using your hands or in a mixing bowl) until the dough is uniformly mixed.
4. Put the dough onto a floured worktop and knead it for a few minutes. You want the dough to become elastic and smooth.
5. Divide the tortilla dough into 24 equal pieces and roll each one into a ball.
6. Preheat a large pan or skillet over medium-high heat. While the pan heats, roll out the dough into a thin tortilla with a rolling pin or use a tortilla press.
7. Cook the tortilla till golden – you’ll see some bubbles start to form, then you’ll know it’s ready to flip (a few minutes). Flip the tortilla and cook till the other side is lightly golden, then place the tortilla into a tortilla warmer (or a basket with a cloth inside) to keep it warm while you cook the rest.

How to store homemade tortillas

If you know you won’t be eating all of your tortillas right away, here’s how to store them:

1. As you are cooking your tortillas, keep a plastic storage bag nearby. Once you’ve cooked the tortillas that you’ll use right away for your recipe, transfer the rest of the tortillas into the bag while they are still warm.
2. When you’ve put all of the tortillas in the bag, seal it up. The steam will keep your tortillas soft. How’s that for magical?
3. Let the bag cool completely, but don’t put it in the refrigerator. Your tortillas will stay fresh for up to one week at room temperature.