This Crunchy Salmon Caesar Wrap is made with lacinato kale, crumbled croutons, and homemade caesar dressing. It makes a satisfying lunch, especially when paired with an extra dollop of dressing on the side!
When you can’t choose between a salad or a wrap, why not have both? This crunchy salmon caesar wrap is a great way to get in some greens and enjoy something slightly on the healthier side.
Besides the salmon, the real star of the show here is the umami-rich Caesar dressing. It’s thick, creamy, and packed with tons of flavor.
We tossed it in with the kale and layered it in a tortilla with crushed up croutons, salmon, and a sprinkling of parmesan cheese. Add a side of leftover caesar dressing and you’ve got yourself an easy and delicious lunch!
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Why You’ll Love This Recipe
- Great for on the go: Wrap them up in parchment paper and take them with you to work or on a picnic.
- Can be made in advance: You can make them the night before and take them out of the fridge when you’re ready to eat them.
Ingredient Notes
Ingredient quantities are listed in the recipe card below. Here you’ll find notes on why we chose certain ingredients as well as any substitutions.
- Salmon: Ask the fish monger at your local grocery store to cut the skin off for you. That way it’s easy to prep at home.
- Italian Seasoning: For seasoning the salmon.
- Lemon Juice: You’ll need the juice of 1-2 lemons.
- Light Tasting Olive Oil: A natural flavored oil like this one is best since it won’t overpower the main flavor of the dressing. Safflower and sunflower oil are good alternatives.
- Egg: This adds a lot of richness to the dressing and binds everything together.
- Dijon Mustard: For added flavor.
- Red Wine Vinegar + Apple Cider Vinegar: We like to use a combination of the two for more depth of flavor.
- Anchovy Fillets (packed in oil): The key ingredient! This is where Caesar dressing gets it signature umami flavor. We don’t recommend swapping or substituting it.
- Peppercorn Blend: Each type of peppercorn in the medley has its own flavor. It’s milder than using only black peppercorns, but it still has a nice peppery kick.
- Grated Parmesan: For the dressing and sprinkling inside the wrap.
- Garlic: Try to use large cloves since they pack a lot more flavor into the dressing.
- Lacinato Kale: Also called dinosaur or Tuscan kale, lacinato kale is less bitter and more tender than the curly kind.
- Salt: We use fine sea salt.
- Croutons: To keep with the theme of the recipe, we used Caesar croutons, but you can use plain.
- Burrito Sized Flour Tortillas: We used extra-large 10-inch tortillas for these wraps.
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
STEP 1: Bake the salmon. Cut the salmon into 1-inch chunks then toss with Italian seasoning, lemon juice, and salt. Bake for 10 minutes until cooked through.
STEP 2: Make the dressing. Add all the ingredients for the Caesar dressing to an immersion blender cup or tall glass jar. Use an immersion blender to blend everything until thick and creamy.
STEP 3: Prep the fixings. In a large bowl, toss ½ cup of Ceasar dressing with the chopped kale. Then place the croutons in a plastic bag and crush into coarse crumbs. Lastly, heat up the tortillas in a large pan.
STEP 4: Assemble the wraps. Add the kale to the center of each tortilla and top with 2 tbsp of croutons crumbs. Add the salmon chunks and 2 tbsp of parmesan cheese. Tuck the sides into the center and roll. Cut diagonally and enjoy with an extra side of dressing.
Expert Tips
- Make the dressing ahead of time. Place it in the fridge until you’re ready to use it in your salmon caesar wrap.
- Add limp kale to ice water. After washing, place the kale in an ice bath for a few minutes to perk it back up.
FAQ
Since there’s egg in it, be sure to store it in the fridge. It should keep for up to 3 days.
Yes, you can even try those hot smoked salmon fillets at the grocery store. We recommend the peppered ones!
Yes, grilled chicken would be a good swap for the salmon.
If you tried this recipe, let us know how it turned out for you! Leave a star rating and review below and tag us on Instagram @fancifuleats so we can see your amazing kitchen creations!
📖 Recipe
Crunchy Salmon Caesar Wrap
Ingredients
For the Salmon:
- 12 oz (340 g) skinless salmon
- ½ tbsp Italian seasoning
- 1 tbsp lemon juice
- ¼ tsp fine sea salt
For the Caesar Dressing:
- 1 cup (250 ml) extra-light tasting olive oil sunflower or safflower oil is ok too
- 1 large egg
- 1 tsp dijon mustard
- 1 tbsp red wine vinegar
- 1 tbsp apple cider vinegar
- 2 tbsp lemon juice
- 4 anchovy fillets packed in oil
- 2 tsp peppercorn blend
- ¼ cup (28 g) grated parmesan
- 3 large cloves garlic
- ¾ tsp fine sea salt
For the Wraps:
- 1 bunch lacinato kale destemmed and chopped
- ½ cup (115 g) homemade Caesar dressing
- ¾ cup (50 g) croutons we used Caesar croutons
- 4 large burrito sized tortillas we use 10-inch (25 cm) ones
- 8 tbsp grated parmesan divided
Instructions
- Preheat the oven to 400°F (205°C) and line a small baking sheet with parchment paper.
- Cut the salmon into 1-inch (2.5 cm) chunks and add them to a medium bowl along with ½ tbsp Italian seasoning, 1 tbsp lemon juice, and ¼ tsp fine sea salt. Toss to coat the salmon.
- Spread out the salmon chunks onto the prepared baking sheet. Bake for 10 minutes until cooked through and flaky.
- Meanwhile, make the Caesar dressing by adding all the ingredients to an immersion blender cup or tall glass jar. Use an immersion blender to blend everything until thick and smooth.
- In a large bowl, add the chopped kale and ½ cup (115 g) of Caesar dressing. Toss with tongs until well combined then set aside.
- Seal the croutons in a small plastic bag and mash them into coarse crumbs.
- Heat a large pan over medium-high and heat the tortillas for 45 seconds on each side.
- Assemble the wraps by adding kale onto the center of each tortilla. Add 2 tbsp of crouton crumbs on top followed by the salmon and 2 tbsp of parmesan cheese.
- Fold the sides toward the center and keep them tucked as you roll.
- Keep the wrap seam side down and cut diagonally. Serve with an extra side of dressing if desired.
Notes
- The dressing makes about 1 ½ cups, so you'll have leftovers for future uses. Store it in the fridge in a well sealed container for up to 3 days.
- If you have wilted kale, try putting it in an ice bath for a few minutes after washing. It should help to perk it back up a bit.
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