Grilled Salmon Wraps


  • 4 Mission® Carb Balance® Whole Wheat Soft Taco Tortillas, warmed
  • 1 tbsp. Olive oil
  • ½ tsp. Smoked paprika
  • ¼ tsp. Salt
  • 4 Salmon fillets (4 oz. each)
  • 4 oz. Cream cheese, softened
  • 2 tbsp. Mayonnaise
  • 2 tbsp. Red onion, finely chopped
  • 2 tbsp. Dill, freshly chopped
  • 1 tbsp. Capers
  • 4 Large romaine or iceberg lettuce leaves
  • 1 Tomato, large, chopped


  1. Prepare a grill or grill pan over medium-high heat.
  2. In a small bowl, combine oil, paprika and salt. Rub salmon evenly with oil mixture.
  3. Lightly grease the grill, transfer salmon to the hottest part of the grill, skin side down. Grill for 15 minutes or until salmon is opaque and flakes easily with a fork. Transfer to cutting board or plate and remove salmon skin.
  4. In a large bowl, beat to combine cream cheese and mayonnaise until light. Fold in onion, dill and capers.
  5. Lay out tortillas on a clean work surface, spread with cream cheese mixture leaving a ½” border all the way around. Layer with lettuce leaves, salmon fillet and tomatoes. Fold in one end then roll tightly to create wrap.

Makes 4 Wraps

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