Smoked Salmon and Cream Cheese Wrap (240 calories, 19g protein)

There’s something magical about a smoked salmon and cream cheese wrap—it’s the kind of meal that feels indulgent but comes together in minutes. I first fell in love with this combo during a chaotic weekday morning when my fridge was nearly empty, but a pack of smoked salmon and a tub of cream cheese saved the day. The salty, smoky salmon paired with the cool, tangy cream cheese was an instant hit with my family, and now it’s a go-to for busy mornings, light lunches, or even a fancy-ish picnic. At just 240 calories and packed with 19g of protein, it’s as nutritious as it is delicious.

Why You’ll Love This Recipe

This smoked salmon and cream cheese wrap is the perfect balance of simplicity and sophistication. Here’s why it’ll become a staple in your kitchen:

Quick & easy: Ready in under 10 minutes—no cooking required.
Packed with flavor: The smoky salmon and creamy cheese combo is irresistible.
Versatile: Works for breakfast, lunch, or a snack.
Healthy: High in protein, low in carbs, and full of omega-3s.
Kid-friendly: Even picky eaters love the mild, creamy texture.
Portable: Perfect for meal prep or on-the-go eating.

Ingredients For Smoked Salmon and Cream Cheese Wrap

You only need a handful of fresh ingredients to make this wrap sing. Here’s what you’ll need:

1 large whole wheat tortilla (or gluten-free alternative): Look for one that’s pliable but sturdy—I love the brand Mission for their soft texture.
2 oz smoked salmon: Opt for wild-caught if possible; the flavor is richer and less salty.
2 tbsp cream cheese: Full-fat for the best texture, but reduced-fat works too. For a dairy-free option, try Kite Hill’s almond-based cream cheese.
1/4 cup baby spinach or arugula: Adds a fresh, peppery crunch.
1 tbsp red onion, thinly sliced: Soak in cold water for 5 minutes if you want to mellow the bite.
1 tsp capers (optional): These little briny pops take the flavor up a notch.
1/2 tsp fresh dill or chives: Brightens everything up—don’t skip the herbs!
Lemon wedge (for serving): A squeeze of citrus ties it all together.

Step-by-Step Instructions For Smoked Salmon and Cream Cheese Wrap

Making this wrap is as easy as spreading, layering, and rolling. Here’s how to do it right:

Prep your tortilla: Lay it flat on a clean surface. If it’s stiff, warm it in a dry skillet for 10 seconds per side—this prevents cracking when you roll.
Spread the cream cheese: Use the back of a spoon to coat the tortilla evenly, leaving a 1-inch border around the edges. This helps seal the wrap later.
Layer the salmon: Tear the smoked salmon into bite-sized pieces and arrange them over the cream cheese. Don’t overlap too much—you want every bite to have a little of everything.
Add the veggies: Scatter the spinach, red onion, and capers (if using) over the salmon. The greens should be evenly distributed so you don’t get a mouthful of just spinach.
Sprinkle the herbs: Fresh dill or chives add a burst of flavor. If you’re using dried herbs, reduce the amount by half.
Roll it tight: Fold the sides of the tortilla inward, then roll from the bottom up, pressing gently as you go. A tight roll keeps the filling from spilling out.
Slice and serve: Use a sharp knife to cut the wrap in half diagonally. Serve with a lemon wedge for a bright finish.

Timing

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes

This wrap is perfect for meal prep—just assemble the ingredients the night before and roll it up in the morning. If you’re making multiple wraps, store them in parchment paper to prevent sogginess.

Substitutions & Variations

This recipe is endlessly adaptable. Here are a few twists to try:

Vegetarian: Swap smoked salmon for thinly sliced cucumber or marinated tofu.
Spicy: Add a drizzle of sriracha or a sprinkle of crushed red pepper flakes.
Extra creamy: Mix a teaspoon of Greek yogurt into the cream cheese for a lighter tang.
Low-carb: Use a lettuce wrap or coconut wrap instead of a tortilla.
Gourmet: Top with avocado slices or a sprinkle of everything bagel seasoning.

Mistakes To Avoid

A few common pitfalls can turn your perfect wrap into a messy disaster. Here’s what to watch for:

Overfilling: Too much filling makes the wrap hard to roll and prone to bursting.
Cold tortillas: Straight from the fridge, they’re stiff and crack. Warm them slightly first.
Soggy wraps: If prepping ahead, keep wet ingredients (like capers) separate until serving.
Skimping on cream cheese: It’s the glue that holds everything together—don’t use too little.
Uneven slicing: A dull knife will squish the wrap. Use a serrated knife for clean cuts.

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Storage & Reheating

Store assembled wraps in the fridge for up to 24 hours, tightly wrapped in parchment paper or foil.
For longer storage, keep the ingredients separate and assemble just before eating.
This wrap doesn’t freeze well—the cream cheese becomes grainy when thawed.

What to Serve It With

This smoked salmon and cream cheese wrap is delicious on its own, but it shines even brighter with a few accompaniments. Try pairing it with:

A simple green salad with lemon vinaigrette
A bowl of tomato soup for a cozy lunch
Sliced apples or grapes for a sweet contrast
Iced green tea or a crisp white wine

Final Thoughts

This smoked salmon and cream cheese wrap is proof that the best meals don’t have to be complicated. It’s quick, healthy, and always satisfying—whether you’re rushing out the door or enjoying a lazy weekend brunch. Give it a try, and let me know how you make it your own. Happy rolling!