These salmon wraps are an easy weeknight meal with salmon, guacamole, bacon, and spinach all wrapped up in a warm tortilla.
- 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
- 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.
- 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.
Keywords: salmon wrap, salmon wrap with avocado