Roasted Salmon and Spinach Wraps

Roasted Salmon and Spinach Wraps

Serving Size 4

Ingredients

  • 1 lb 4 center-cut salmon filets (4 oz each)
  • 1/3 cup SupHerb Farms Fusions® Guacamole Starter Paste, divided
  • 1/3 cup Balkan-style yogurt
  • 1/2 tsp Salt and pepper
  • 1 cup Baby spinach
  • 4 Whole wheat wraps
  • 1 cup Matchstick carrots
  • 1 cup Alfalfa sprouts
  • 1 cup Thinly sliced purple cabbage

 

Categories

Preparation

  1. Coat salmon with 3 tbsp guacamole paste. Let stand for 30 minutes. (Make-ahead: refrigerate for up to 2 hours.)
  2. Preheat oven to 400°F. Place salmon on parchment paper–lined baking sheet. Bake for 12 to 15 minutes or until fish flakes when tested. Let stand; flake salmon.
  3. Mix together yogurt, remaining guacamole paste, salt and pepper.
  4. On each whole wheat wrap, layer carrots, alfalfa sprouts, cabbage and flaked salmon.
  5. Drizzle with heaping tablespoonful of yogurt sauce. Fold in sides and roll up tightly to enclose filling.TO SERVE
    Serve immediately.
    Serve with sweet potato fries.

See how six talented chefs use SupHerb Farms ingredients to create exciting new menu items.