Description
These Blackened Salmon Caesar Wraps combine the smoky, spicy flavors of blackened salmon with the classic freshness of Caesar salad, all wrapped up in a soft tortilla. Perfect for a quick, satisfying lunch or dinner, this recipe delivers a delicious balance of protein, greens, and creamy dressing in every bite.
Ingredients
Scale
Salmon and Seasoning
- 2 fresh salmon fillets (6 oz each)
- 2 tsp blackening spice
- 1 tbsp cooking oil (for searing)
Wrap Filling
- 2 cups romaine lettuce, chopped
- 1/4 cup Caesar dressing
- 1/4 cup grated Parmesan cheese
- 2 large tortillas
- Lemon wedges for serving
Instructions
- Prepare the Salmon: Rinse and pat dry the salmon fillets thoroughly to ensure the blackening spice adheres well to the surface for a flavorful crust.
- Season the Salmon: Evenly rub the blackening spice over both sides of each salmon fillet, making sure to coat all surfaces for a consistent smoky flavor.
- Sear the Salmon: Heat a skillet over medium-high heat and add cooking oil. Once hot, sear the salmon fillets for 4-5 minutes on each side until the outside is crispy and blackened, and the inside is cooked through.
- Assemble the Wraps: Lay the tortillas flat on a clean surface. Distribute the chopped romaine lettuce evenly in the center of each tortilla, then place the cooked salmon fillets on top.
- Add Dressings and Cheese: Drizzle Caesar dressing over the salmon and lettuce layers. Sprinkle grated Parmesan cheese generously and squeeze fresh lemon juice over the top to add brightness.
- Wrap and Serve: Fold in the sides of each tortilla and roll tightly to enclose the filling securely. Slice the wraps in half if desired and serve warm with additional lemon wedges on the side.
Notes
- For a spicier kick, increase the amount of blackening spice according to taste.
- The wrap is best served fresh to maintain the crispiness of the romaine and the wrap’s texture.
- Use whole wheat tortillas for a healthier alternative.
- To make the recipe dairy-free, substitute Parmesan cheese and Caesar dressing with vegan alternatives.
- Leftover salmon can be refrigerated and stored for up to 2 days for quick meal prep.
