Description
A versatile and crowd-pleasing platter featuring a mix of chicken and salmon wraps. These wraps are filled with tender proteins, fresh vegetables, and creamy spreads, making them ideal for parties, lunches, or casual gatherings.
Ingredients
Units
Scale
- 4 large flour tortillas or wraps
- 1 cup cooked chicken breast, shredded or sliced
- 1 cup cooked salmon, flaked
- 1/2 cup cream cheese or hummus
- 1/4 cup mayonnaise or Greek yogurt
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1 cup shredded lettuce or baby spinach
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced cucumber
- 1/4 cup red onion, thinly sliced
- Salt and pepper to taste
Instructions
- In a small bowl, mix cream cheese or hummus with mayo or yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper.
- Lay out the tortillas and spread a layer of the prepared mixture over each.
- Divide the cooked chicken on two wraps and the cooked salmon on the other two.
- Top each with shredded lettuce or spinach, carrots, cucumber, and red onion.
- Roll each wrap tightly and secure with toothpicks if needed.
- Chill for 15–20 minutes for easier slicing, then cut each wrap into pinwheels or halves for serving.
Notes
- Use store-bought rotisserie chicken or canned salmon for convenience.
- Add avocado or sliced cheese for richness.
- For a gluten-free version, use GF wraps.
- Wraps can be made a few hours ahead and stored in the fridge.
Nutrition
- Serving Size: 1/2 wrap
- Calories: 220
- Sugar: 2g
- Sodium: 360mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 35mg