Salmon salad wrap

Contributed by Food for health editors

Salmon salad wrap

Whole grains and vegetables combine with healthy fats from salmon and olive oil to create a delicious wrap. For many of us, reducing sodium is an important but challenging component of a heart-healthy diet. You can limit sodium in your diet by decreasing reliance on processed foods and always looking for canned items without added salt. Seasoning with herbs, spices, and lemon juice also helps reduce the reliance on salt for flavor.

This recipe first appeared on Kaiser Permanente Washington’s food and fitness blog — visit for more healthy and delicious recipes.

Servings: 4


  • 2 5-ounce cans skinless, boneless salmon, drained well
  • 1/4 cup chopped fresh parsley
  • 1/4 cup diced red onion
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon grated lemon peel
  • 2 tablespoons fresh lemon juice
  • 12 leaves romaine lettuce, thick ribs removed
  • 4 large 100% whole-wheat tortillas (about 8 inches in diameter)
  • 1/2 cup sliced red peppers
  • 1 large, ripe tomato, halved and sliced


  1. In medium bowl, combine salmon, parsley, onion, oil, lemon peel, and lemon juice.
  2. To make each wrap, place 3 lettuce leaves on a tortilla. Top each with a quarter of the salmon salad and a few red pepper slices and tomato slices. Fold the tortilla about an inch over each end of the filling, then roll up. 

Nutrition information (per serving)

  • Serving size: 1 wrap
  • Calories: 320
  • Total fat: 13 g
  • Saturated fat: 1 g
  • Cholesterol: 45 mg
  • Sodium: 450 mg
  • Total carbohydrate: 28 g
  • Dietary fiber: 4 g
  • Total sugars: 4 g
  • Protein: 23 g