Salmon Wrap
Smoked salmon, soft cheese and crisp cucumber turn a plain tortilla into a salmon wrap that needs no cooking at all. It takes about 10 minutes, travels well and works for a desk lunch, a picnic or a quick supper. The lemon cuts through the richness of the fish, and the spinach adds colour and a little bite.
- Total
- 10 min
- Prep
- 10 min
- Serves
- 2
- Per serving
- 460kcal
Keeping a salmon wrap neat and not soggy
A good salmon wrap is all about balance. The soft cheese is the glue and the barrier, the salmon is salty and rich, and the cucumber and spinach supply crunch and freshness. Keep the filling to a single, thin layer and the roll stays tidy.
Use thinly sliced smoked salmon, which rolls easily and spreads evenly. Thick slices tend to slide out of the tortilla with the first bite.
Salmon wrap, step by step
Tap a time to start a timer.
- Warm the wraps If the tortillas feel stiff, warm each one for 10 seconds in the microwave, or for 15 seconds on each side in a dry frying pan over a medium heat. Lay them flat on a chopping board.
- Spread Mix the horseradish, if using, into the soft cheese. Spread the cheese over each wrap, leaving a 1cm border all the way round.
- Layer Arrange the salmon slices over the cheese, then squeeze over the lemon juice and add a little pepper. Top with the spinach and cucumber, keeping the filling in a strip across the middle third of the wrap.
- Roll Fold the bottom edge up over the filling and tuck in the two sides. Roll up tightly away from you, finishing seam side down.
- Cut and serve Cut each wrap in half on the diagonal with a sharp knife. Eat straight away, or wrap tightly in foil or baking paper for later.
Swaps and variations
Hummus works in place of soft cheese if you prefer, and a few slices of avocado add creaminess. Rocket or watercress give a peppery edge instead of spinach. Flaked baked salmon can replace the smoked fish for a milder filling, though you will want a little extra lemon.
For another quick wrap that needs no cooking, try the prawn wrap with avocado.
Common problems and fixes for Salmon Wrap
- The wrap goes soggy.
- Wet cucumber and spinach are the cause. Pat both dry with kitchen paper and spread the cheese right across the tortilla, because it forms a barrier between the bread and the juices.
- The tortilla cracks when you roll it.
- Cold wraps are brittle. Warm them briefly as in step 1 and do not overfill, as more than a thin layer of filling makes the roll bulge and tear.
- The filling is too salty.
- Smoked salmon and soft cheese are both salty, so do not add any salt. Rely on the lemon and pepper, and use thinner slices of salmon if you are watching your salt.
Frequently asked questions about Salmon Wrap
Can you make a salmon wrap the night before?
Yes, but it is best within 12 hours. Dry the vegetables well, roll the wrap tightly in foil or baking paper and keep it in the fridge until you leave.
Do you need to cook smoked salmon?
No. Smoked salmon is sold ready to eat, which is why this wrap needs no cooking. Keep it chilled until you assemble the wrap.
What can I use instead of smoked salmon?
Flaked hot-smoked salmon, tinned salmon (drained well) or leftover cooked salmon all work. Use about 150g in total and season them with a little extra lemon.
How do I stop the wrap falling apart?
Keep the filling in a neat strip, tuck in the sides before rolling and roll tightly. Wrapping it in foil or baking paper for 5 minutes also helps it hold its shape.
How did you like the recipe?
4.9 / 5 · 61 ratings
