Ingredients
For the Wraps:
4 small flour tortillas or wraps
2 salmon fillets (about 6 oz each)
Salt and pepper, to taste
1 tsp olive oil
2 cups romaine lettuce, chopped
¼ cup Parmesan cheese, grated
2 tbsp Caesar dressing (store-bought or homemade)
2 tbsp capers, drained
For Crispy Capers:
2 tbsp capers, drained
1 tsp olive oil
Instructions
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Cook the Salmon:
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Season salmon fillets with salt and pepper.
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Heat 1 tsp olive oil in a skillet over medium-high heat.
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Cook salmon 3–4 minutes per side until cooked through and flaky. Remove from heat and let rest.
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Make Crispy Capers:
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In the same skillet, add 1 tsp olive oil and the capers.
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Sauté 2–3 minutes until they become crispy. Remove and set aside on a paper towel.
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Assemble the Wraps:
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In a bowl, toss chopped romaine, Parmesan, and Caesar dressing.
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Lay out tortillas, divide lettuce mixture evenly.
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Flake salmon on top of each tortilla.
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Sprinkle with crispy capers.
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Wrap and Serve:
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Fold in the sides and roll tightly.
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Serve immediately with extra Caesar dressing on the side if desired.
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Notes
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For extra crunch, add thinly sliced cucumbers or radishes.
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Can use whole wheat or spinach tortillas for a healthier option.
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Leftover salmon works well for a quick lunch the next day.
- Prep Time: 15
- Cook Time: 10
Nutrition
- Calories: 420