These salmon wraps are an easy weeknight meal with salmon, guacamole, bacon, and spinach all wrapped up in a warm tortilla.
- Prep Time:
15 mins - Cook Time:
20 mins - Total Time:
35 mins
We eat salmon on a regular basis in our house. Most of the time, I season it with an herb mix or make a quick teriyaki marinade, roast it in the oven along side some veggies as a side and call it a day. However, it is good to change things up on occasion.
These salmon wraps with guacamole and bacon are a tasty change from the usual fare and require only a little bit more effort.
Tips for making salmon guacamole bacon wraps
- To cut down on prep work, I often buy prepared guacamole from my grocery store. I only recommend that option if your store makes it fresh on-site with real avocados, onions, cilantro, lime juice etc. It is as good as homemade and a great time saver. More and more grocery stores are offering it nowadays. Otherwise, I would recommend making your own. Either way, make sure you taste it and add salt and lime juice to your liking.
- For the bacon, you can put the bacon slices on a foiled lined rimmed baking sheet and roast them in the oven along side the salmon. It will save you from having to wash a skillet later.
- Salmon wraps are best served in warm tortillas. I usually opt for the microwave for this. Place the tortillas on a plate then cover them with a barely damp paper towel. Heat them in the microwave for 60-90 seconds (depending on the power of your oven), flipping the tortillas about halfway through.
Salmon Guacamole Bacon Wraps
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
These salmon wraps are an easy weeknight meal with salmon, guacamole, bacon, and spinach all wrapped up in a warm tortilla.
Ingredients
Units
Scale
- 1 pound salmon fillet
- 2 tablespoons white or red onion, minced
- 1 tablespoon jalapeño pepper, seeded and minced
- 1 small clove garlic, minced
- 1 tablespoon fresh cilantro leaves, chopped
- 1 large ripe avocado
- 1 – 1 1/2 tablespoons freshly squeezed lime juice
- 1/2 teaspoon kosher salt or more to taste
- 4 slices thick cut bacon, cooked and drained
- Baby spinach leaves, optional
- 4 fajita size flour tortillas
Instructions
- Cook salmon. Preheat oven to 350 degrees. Season salmon fillet with salt and pepper and place on a foil lined baking sheet. Roast salmon in oven for 15-20 minutes or until salmon is cooked through. Let cool slightly.
- Prep guacamole. Meanwhile, prepare the guacamole. In a medium bowl, stir together onion, jalapeño, garlic, and cilantro. Cut the avocado in half lengthwise around the pit. Twist the avocado halves in opposite directions and pull the halves apart. Scoop out the avocado pulp with a spoon and add to the onion mixture. Add lime juice and salt. With a spoon or fork, roughly mash the avocado while mixing in the onion mixture until evenly combined. Taste and season with additional lime juice or salt as needed. Set aside.
- Make wraps. To assemble the wraps, warm tortillas in microwave for 60-90 seconds so they are soft enough to roll. Spread guacamole down the center of each tortilla. Then top with large chunks of the cooked salmon, one slice of bacon (you may need to tear it in half), and some spinach leaves (if using). Roll up each tortilla and serve.
Notes
- To cut down on prep time, you can buy prepared guacamole from your grocery store. Whole Foods and Trader Joe’s offer fresh guacamole in their produce section. If you can’t find fresh guacamole, you can also buy fresh pico de gallo and mix it with the avocado, lime juice, and salt to make guacamole.
- Recipe adapted from the Barefoot Contessa.
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Angela S says
This looks delicious and I would like to adapt it for the office. Do you recommend pre-wrapping it or heating everything up and assembling?
Nguyet says
I think I would pre-wrap everything except the guacamole. I would pack the guacamole in a separate container – tap out any air bubbles and place lime slices on top to prevent browning. Then at the office, I would heat up the wrap and then add the guacamole. Hope that helps.
Rebecca says
Amazing and fun combination! My family really enjoyed this – even my 10 year old. This will be in our summer BBQ rotation, for sure! Thanks
Taming of the Spoon says
I’m so glad you everyone loved it! Thanks, Rebecca!!
Brandi says
This recipe is amazing ! I love slice so I added some jalapeño into the guacamole and used turkey bacon instead. It’s so yummy and so filling and packed with flavor!
Taming of the Spoon says
Hi Brandi! I’m so glad you liked the wraps. Thank you so much for coming back to leave a positive review. Much appreciated.
Kristin says
Wow!! So delicious. Made it tonight with a side of roasted vegetables 👌🏼
And didn’t have spinach so I used arugula. Delicious 😋
Taming of the Spoon says
Perfect substitution. Thanks so much Kristin!
Femcke says
I love these ingredients individually, but I didn’t expect them to taste this good together. I’m glad I decided to try this recipe anyway!
I used a salmon filet with the skin still attached, if you bake it in a cooking pan on high heat with the skin side down it adds some great crispiness and flavor (don’t forget to season the skin well).
I omitted the raw spinach leaves because they weren’t available (bad harvest) but I imagine it would add a good “bite” to the wrap (and more veggies is always a good thing).
I look forward to trying these again!
Taming of the Spoon says
Thanks, Femcke! I’m so glad you like it.