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Mediterranean Salmon Wrap


1/2 tsp Extra Virgin Olive Oil

2 tsps Lemon Juice (divided)

1 tsp Shawarma Spice Blend

Sea Salt & Black Pepper (to taste)

10 ozs Salmon Fillet (skinless, cut into large cubes)

1/4 cup Plain Greek Yogurt

1/4 Cucumber (medium, grated)

2 Whole Wheat Tortilla (large)

1/4 cup Cherry Tomatoes (halved)

1 tbsp Cilantro


  1. Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.

  2. In a bowl, whisk together the oil, half of the lemon juice, shawarma spice, salt, and pepper. Add the salmon cubes and toss to combine.

  3. Transfer the salmon to the baking sheet. Bake in the oven for 10 to 12 minutes or until the salmon is cooked and browned.

  4. Meanwhile, in a bowl mix together the yogurt, cucumber, remaining lemon juice, salt, and pepper.

  5. Spread the yogurt mixture onto the tortillas. Top with salmon, cherry tomatoes, and cilantro. Roll into a wrap and enjoy!



Best enjoyed fresh. Refrigerate in an airtight container for up to two days.

Serving Size

One serving is equal to one wrap.

More Flavor

Add lettuce and bell pepper.


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