The salmon wrap includes tender grilled cajun salmon tossed with a zesty homemade casar salad dressing, stuffed in a toasted tortilla. This simple recipe is ideal for a make-ahead lunch meal.
Get the convenience of a sandwich and the familiar flavor of a Caesar salad with this salmon Caesar wrap. Salmon is a delicious and nutritious protein and crispy bacon adds a salty, savory twist. Nestle all these mouthwatering flavors and textures into warmed tortillas for a satisfying lunch or dinner.
Why You'll Love This Salmon Wrap Recipe
Easy to Make In Advance! These store well so you can make it 1 day ahead to enjoy as a grab-and-go meal the following day. Alternatively, use leftover salmon to cut down your prep time.
Versatile! This works as an easy lunch or cut them up into bite-sized pieces to serve as an appetizer at your next event. It's light and fresh for the perfect hors d'oeuvres.
Customizable! Make adjustments to your salmon wrap to suit your personal taste. Swap the tortillas, the type of salmon, or the dressing.
Ingredients for Salmon Caesar Wrap
The key to a restaurant quality wrap is quality ingredients and that starts with a salmon wrap dressing made from scratch.
Homemade Caesar Dressing
- Mayo. I use mayonnaise instead of raw eggs. It thickens the dressing, making it creamy.
- Dijon Mustard. This binds the ingredients together and gives the dressing a tangy kick.
- Worcestershire Sauce. This contributes a savory, slightly sweet, and tangy flavor to the dressing.
- Anchovy Paste. Anchovies provide a umami depth to the dressing. They contribute a rich, salty flavor that is a key component of Caesar dressing.
- Lemon Juice. This pop of acidity brightens the overall flavor.
- Parmesan Cheese. This cheese imparts a nutty, salty taste.
- White sugar. The sweetness balances out the more savory elements of the sauce.
- Black pepper. This adds some spicy flavor.
- Romaine Lettuce. Use fresh lettuce so it's perfectly crunchy.
- Shaved Parmesan. Some extra cheese because why not?
- Cajun Seasoning. Use this to season the salmon.
- Salmon. My choice of protein for the wrap.
- Cooking Oil. Use this to sear the salmon.
- Croutons. This adds a crunchy texture and a more savory flavor.
- Bacon. Salty bacon is the perfect finishing touch.
- Flour Tortillas. Toast them for more flavor.
How to Make a Salmon Wrap
Prepare the bacon, dressing, and salmon ahead of time to save some prep time.
Preheat the oven to 425 degrees. Then place bacon slices on a lined baking sheet. Bake them for 10-12 minutes until bacon is cooked through and slightly crispy.
Use a chef's knife to roughly chop bacon slices into bite-sized pieces. Set aside until later use.
Homemade Caesar Dressing
Combine all dressing ingredients (except sugar and pepper) in a small/medium-sized bowl. Whisk until thoroughly combined then add sugar and pepper to taste. Cover and refrigerate until later use.
In a large sauté or grill pan, add cooking oil, heating pan to medium heat. Pat salmon dry and add cajun seasoning. Sear or salmon on both sides until cooked through.
While the salmon cooks, squeeze fresh lemon juice on top. Once cooked through, set aside until later use.
In a large mixing bowl, place romaine lettuce, sliced parmesan, croutons, crumbled bacon, 2-3 tablespoons of dressing, and 1 teaspoon of black pepper and mix using tongs or your hands.
In a large saute pan, sear the flour tortilla on both sides (about 30 seconds each) until warmed through.
Assemble Salmon Caesar Salad Wraps
Place the warmed tortillas on a flat surface, add half of the ceasar salad mix and top with half of the seared salmon. Then wrap the tortillas tightly like a burrito and slice in half.
Repeat the additional steps to prepare the second wrap, slice in half again and enjoy!
Tips and Tricks
- If you use leftover salmon, try to use one that is mildly flavored or made without sauce so that it doesn't overpower the Caesar dressing.
- Ensure the pan is properly preheated before adding the salmon. This helps to achieve a nice sear on the outside while keeping the inside tender.
- Roll the wraps tightly to keep all the ingredients secure. You can also use toothpicks to hold them together, especially if serving at a gathering.
How to Store Leftovers
Wrap individual salmon wraps with aluminum foil and store them in the fridge for up to 1 day. If you plan to have leftovers, it's best to prepare the individual elements of the recipe, store them separately, and assemble them just before serving so the wraps don't get so
Can I make a Salmon Wrap in advance?
Absolutely! Cook salmon and bacon and prepare the dressing 1 day ahead so all you have to do is assemble. Store each element individually in the fridge until you're ready to serve them.
Recipe Variations & Substitutions
- Salmon. I pan-fry salmon for this recipe but it also works with smoked salmon, baked salmon, or canned salmon (just drain it first).
- Tortilla Wraps. Instead of tortilla wraps, try spinach wraps, gluten-free wraps, whole wheat wraps, or lettuce wraps for a low-carb option.
- Fresh Greens. Romaine lettuce is a classic choice for Caesar wraps, but you can also add spinach or arugula for extra flavor and nutrients.
Are Caesar wraps healthy for you?
Salmon Caesar wraps are relatively healthy. Salmon is rich in omega-3 fatty acids, proteins, and B vitamins. The dressing itself contains sugar and a good amount of salt so if calories or sodium are a concern, consider altering the dressing or using less per serving.
What can I serve with salmon wraps?
For a balanced meal, serve salmon wraps with a simple salad, seasonal fruit, or sweet potato fries.
How do you wrap a salmon wrap?
Lay a warm tortilla flat, add Caesar dressing, salmon, romaine lettuce, parmesan cheese, bacon, and croutons in the center. Fold the sides in, then tightly roll from the bottom, ensuring a secure seal, then slice diagonally for a classic and visually aesthetic wrap.
I HOPE YOU ENJOY THIS SALMON TORTILLA WRAP RECIPE!
Homemade Caesar Dressing
- ¼ cup Mayo
- 1 tablespoon Dijon Mustard
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Anchovy Paste
- ½ teaspoon Lemon Juice
- 2 tablespoon Parmesan Cheese
- pinch Sugar white
- pinch Pepper
- 2.5-3 cups Romaine Lettuce
- ¼ cup Shaved Parmesan
- 1 tablespoon Cajun Seasoning
- 1 teaspoon Cooking Oil
- ¼ cup Croutons
- 2 Bacon Slices
- 2 large Flour Tortillas
- Preheat the oven to 425 degrees.
- Place bacon slices on a lined baking sheet.
- Bake for 10-12 minutes until bacon is cooked through and slightly crispy.
- Using a chef's knife, roughly chop bacon slices into bite sized pieces.
- Set aside until later use.
Homemade Caesar Dressing
- In a small/medium sized bowl, combine all dressing ingredients except sugar and pepper.
- Whisk until thoroughly combined and add sugar and pepper to taste.
- Cover and refrigerate until later use.
- In a large sauté or grill pan, add cooking oil, heating pan to medium heat.
- Pat salmon dry and add cajun seasoning.
- Sear or salmon on both sides until cooked through.
- While the salmon cooks, squeeze fresh lemon juice on top. Once cooked through, set aside until later use.
- In a large mixing bowl, place romaine lettuce, sliced parmesan, croutons, crumbled bacon, 2-3 tablespoon of dressing and 1 teaspoon of black pepper and mix using tongs or your hands.
- In a large saute pan, sear the flour tortilla on both sides (about 30 seconds each) until warmed through.
- Place the warmed tortillas on a flat surface, add half of the ceasar salad mix and top with half of the seared salmon.
- Wrap the tortillas tightly like a burrito and slice in half.
- Repeat the additional steps to prepare the second wrap, slice in half again and enjoy!