Smoked Salmon Wrap

smoked salmon wrap on a wood board, tortillas and parsley in the background.

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An easy breakfast or lunch, these smoked salmon wraps are light and refreshing! A lemon cream cheese, cucumbers, red onions, smoked salmon and fried capers.


2 flour tortilla wraps, should measure 8″ across
10 ounce package of smoked salmon
1 large cucumber, peeled and cut into slices
1/2 of a red onion, sliced thin
23 tablespoons capers (or more if you are a big fan of capers)
1 tablespoon olive oil
4 ounces cream cheese
1 teaspoon lemon zest
2 teaspoons lemon juice
1/4 teaspoon pepper


1. Fry the capers by heating the olive oil in a large pan over medium high heat. Add the capers and cover to minimize splatter. Cook for 4-5 minutes until the capers are browned and lightly crispy. Spoon them onto a paper towel lined plate to absorb excess oil.

2. While the capers are frying, make the lemon cream cheese. Soften the cream cheese by putting it in the microwave for about 8 seconds. Mix with the lemon juice, lemon zest, and pepper.

3. To assemble, spread the cream cheese onto the tortilla. Top with as many fried capers as you’d like, then as much cucumber and red onion as you’d like. Lastly, add a few pieces of smoked salmon. Fold into a burrito.

4. Heat the large pan over medium high heat, add the wraps seam-side down and cook about 90 seconds, flip then cook the other side for an additional 90 seconds until browned.



Don’t salt the cream cheese because the capers are very salty!

If the wrap begins to open as it’s toasting in the pan, you can use a pair of tongs to gently hold it closed.