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Buffalo Salmon Wraps

Super easy baked buffalo salmon wraps with a lemon cumin tahini dressing.
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 -6 Wraps

Ingredients

For the Salmon:

  • 1 1/2 Pound Piece of Salmon skin on and bones removed
  • 2 Tablespoons Frank's Buffalo Sauce
  • Salt and Pepper

For the Wraps:

  • Romaine Lettuce Leaves
  • 2 Tablespoons Sliced Red Onion
  • 1/2 Cup Shredded Carrot
  • 2 Celery Stalks cut into matchsticks
  • 1/4 Cup Crumbled Sartori Reserve Dolcina Gorgonzola Cheese
  • 4-6 Whole Wheat Tortillas

For the Lemon Tahini Cumin Dressing:

  • 1 1/2 Tablespoons Tahini
  • 1/4 Teaspoon Onion Powder
  • 1/4 Teaspoon Garlic Powder
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Ground Cumin
  • 1/4 Teaspoon Fresh Ground Black Pepper
  • 1 Tablespoon Fresh Squeezed Lemon Juice
  • 1/2 Cup Extra Virgin Olive Oil

Instructions

  1. Preheat the broiler to low. Line a small baking sheet with parchment paper and set off to the side.
  2. Place the salmon filet on the parchment paper. Pour the buffalo sauce on top and then rub it in. Sprinkle seasonings on top. Place under the broiler for 10-12 minutes until cooked through.
  3. Meanwhile prep the salad dressing. Add all the dressing ingredients to a small bowl and whisk to combine or add to a mason jar and shake until combined.
  4. While the salmon cools, slightly, prep the wrap toppings.
  5. Line each tortilla with a leaf of romaine lettuce, a few red onion slices, shredded carrot, a few celery matchsticks, and blue cheese crumbles. Place a few crumbled pieces of salmon on top of the toppings along with a drizzle of the dressing. Wrap into a small burrito by folding the closest section over the filling, and then the sides in and then roll to close.
  6. Serve right away or refrigerate for a day and then eat.