Mediterranean salmon wraps

2 - 3
PersonalPoints™ per serving
Total Time
11 min
11 min
0 min
These wraps are ideal when you need a tasty lunch fast—they’re ready in less than 15 minutes. We’ve used canned salmon to speed prep time and also to utilize a less expensive salmon option. This wrap can certainly be prepared with leftover grilled salmon instead of canned, or you can substitute tuna or other cooked firm-skin fish. The olive and capers add a wonderful, welcome saltiness. We’ve chopped them so their flavor is distributed throughout, adding flavor in every bite. For the olives, we’ve called for black but you can substitute kalamatas or Castelvetrano—two Mediterranean favorites. For variety, instead of making a wrap, layer the salmon mixture with sliced tomato and onion on two slices of toasted whole-grain bread.


Canned salmon

3½ oz, drained and flaked


5 medium, oil-cured black olives, pitted and coarsely chopped

Fat free mayonnaise

2 Tbsp

Uncooked celery

2 Tbsp, finely chopped

Uncooked red onion(s)

1 Tbsp, chopped, finely chopped


1 Tbsp, drained and chopped

Dijon mustard

1 tsp

Fat free flour tortilla(s)

2 small, (6-inch)


2 leaf/leaves, large


  1. Combine the salmon, olives, mayonnaise, celery, onion, capers, and mustard in a small bowl.
  2. Warm the tortillas according to package directions. Place a lettuce leaf on each tortilla and top with the salmon mixture. Roll up the tortillas and cut diagonally in half. Yields 2 halves per serving.