Our fast and fresh Smoked Salmon Wrap packs all the classic flavors of a loaded bagel and lox platter into a healthy, make-ahead lunch that comes together in just five minutes flat.
This recipe is…
It’s a classic for good reason: everyone loves a bagel platter with salmon, cream cheese, and all the fixings. There’s just something about the combination of silky, thin-sliced salmon, rich and tangy cream cheese, bright dill, briny capers, and the punch of crunchy red onions that can’t be beat.
This quick and easy lunch version gives the fat- and carb-heavy original a healthy makeover without sacrificing flavor. An average bagel alone has about 55 grams of carbs and 275 calories. But by swapping it for a grain-free tortilla and reducing the amount of cream cheese, we bring the entire meal down to 19 grams of carbs, 10 grams of fat, and just 214 calories.
Best yet, this recipe comes together in just five minutes and is super portable. Just like our Mediterranean Chickpea Salad, Italian Collard Green Wraps, Thai-Inspired Chopped Chicken Salad, and Mason Jar Antipasto Salad, it’s a perfect make-ahead lunch to help streamline hectic weekdays.
Why You’ll Love This Recipe
- A lightened-up version of the classic bagel with lox and fixings
- Comes together with no cooking, and just five minutes of prep
- Portable and ideal for meal prep
- Paleo-friendly, and easy to make dairy-free
- Super versatile recipe makes it easy to swap ingredients
Recipe Ingredients
Here’s everything you’ll need to whip up these quick and easy lunch wraps!
- Smoked salmon: packed with high-quality protein and omega-3 fatty acids
- Grain-free tortilla: swapping a tortilla wrap for the usual bagel reduces calories and carbs
- Cream cheese: just a tablespoon gives this wrap richness and tang
- Sliced red onions, dill, and capers: all add maximum flavor with minimal fat and calories
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- To make this recipe dairy-free, use a non-dairy spread like Kite Hill almond cream cheese.
- If you’re not a fan of smoked salmon, try lox, canned salmon, or leftover grilled or baked salmon fillets
- Out of dill? Sprinkle with a fresh or dried herb like parsley or chives.
- Amp up your veggie intake by adding cucumbers, avocado, arugula, or other fresh greens.
- If you’ve got a lemon hanging out in your fridge, add a squeeze of juice to the cream cheese mixture for a pop of bright citrus flavor.
- Make smoked salmon lettuce cups by substituting a large leaf of crisp, sturdy lettuce like romaine for the tortilla.
Frequently Asked Questions
Salmon is high in protein and omega-3 — and contains vitamins and nutrients including copper, potassium, and vitamins D and B12. The American Heart Association recommends eating two servings of fatty fish like salmon per week for heart health.
Thanks to a few clever swaps, our light and healthy take on the classic bagel platter clocks in at just 214 calories.
While both types of fish are cured or brined using salt, smoked salmon also gets another distinctive layer of flavor from a hot or cold smoking process with wood. In this recipe, you can use either type of thinly-sliced salmon. Or, substitute canned salmon, or the last of the salmon fillets repurposed from last night’s dinner.
Once a package of sliced salmon or lox is opened, it should be used within a few days — or up to a week. It also freezes well, lasting up to six months.
More Favorite Lunch Wrap Recipes
If you tried these Smoked Salmon Wraps, or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Smoked Salmon Lunch Wraps
Ingredients
- 1 Siete grain-free tortilla, we love the cassava for this!
- 2-3 ounces smoked salmon
- 1 tablespoon cream cheese, softened (use Kite Hill almond cream cheese for dairy-free)
- 1/2 teaspoon dried dill
- 1/8 red onion, thinly sliced
- 1 teaspoon capers
- Freshly cracked black pepper
Instructions
- Heat the tortillas according to package instructions, then mix together the cream cheese and dill.
- Spread the cream cheese on each tortilla, then top with the smoked salmon, red onion, capers, and freshly cracked black pepper. Roll up the tortillas then cut them in half. Store in the refrigerator or eat immediately.
Recipe Notes
Nutrition
Like this recipe?
Leave a commentHow to Make Smoked Salmon Wraps
This recipe delivers big flavor with little effort, taking just five minutes of prep.
Step 1: Heat the tortilla in a microwave or stovetop until soft and pliable.
Mix the cream cheese with dill and spread on tortilla.
Step 2: Top with salmon, onions, capers, and black pepper.
Step 3: Roll up the tortilla, slice in half, and serve!
Recipe Tips
- Take the cream cheese out of the refrigerator about 15 minutes ahead of assembly to give it a chance to warm up and soften so it’s easier to spread on the tortilla.
- To turn this recipe from a single-serving lunch into a 2-serving snack, roll the ingredients up in the tortilla and cut it into slices to make pinwheel-shaped smoked salmon roll-up appetizers.
- This recipe is super versatile, so it’s easy to customize to individual tastes, or to whatever ingredients you have on hand. Use lox or canned salmon instead of smoked, swap in parsley or chives for the dill. Add veggies to make an avocado and smoked salmon wrap (or try cucumber slices or salad greens), or roll them up with any kind of tortilla or wrap you have on hand.
How to Serve
Our best Smoked Salmon Wraps should be served cold, straight from the fridge, and sliced in half.
Get your veggies in by serving the wraps alongside fresh greens or a cucumber salad.
How to Store
These wraps make a great make-ahead lunch. But to keep the tortilla from breaking or getting soggy, it’s best to make them the morning that you’ll eat them, or the night before.
To keep the ingredients their freshest, wait to slice the wraps in half until just before serving.
If you want to meal prep them for later in the week, you can also portion out the filling ingredients separately from the tortilla and assemble them when you’re ready to eat.
