Sriracha-Garlic Aioli Salmon Wrap (a2-1)
by Tanvi Parikh
Macros
- Total calories
- 441
- Protein
- 43 g
- Carbs
- 35 g
- Fat
- 15 g
- Fiber
- 7 g
- Sugar
- 8 g
- Cholesterol
- 81 mg
- Sodium
- 819 mg
- Potassium
- 981 mg
- Vitamin A
- 2380 IU
- Vitamin C
- 20 mg
- Calcium
- 274 mg
- Iron
- 4 mg
- Vitamin D
- 857 IU
- Vitamin B12
- 7 µg
- Magnesium
- 126 mg
- Zinc
- 2 mg
Serves 1
Ingredients
- 150 g Salmon Fillet (Cooked salmon - refer notes)
- ½ cup Red Onion (batch prepped)
- 2 tbsp Plain Greek Yogurt
- 1 tbsp Sriracha
- ½ tsp Garlic Powder
- 1 tbsp Cilantro
- 1½ tsp Lemon Juice
- 1 Whole Wheat Tortilla
- ½ cup Baby Spinach (refer notes)
- 2 tsp Sesame Seeds
Steps
Lay your whole wheat tortilla (if its low carb take an extra tortilla) completely flat on your cutting board or plate.
Spread your 1.5 tbsp of Sriracha-Garlic Aioli corner-to-corner. Scoop your prepped Spinach & Onion mix into the bowl until it reads exactly 75g, then spread it down the center line of your wrap.
Weigh out your Salmon, and place it directly on top of the veggies.
Fold the sides inward, roll it into a tight pocket, and press it on your pre-heated panini press for 4 minutes until the outside shell is golden-brown and cracker-crisp.
Tips
- Protein Prep: Season the raw salmon lightly with garlic powder, dried dill, black pepper, and a touch of pink salt.
- Veggie Prep:: Throw your massive pile of raw baby spinach directly into the hot pan with the onions, and toss them together for just 30 seconds. The residual heat from the pan and onions will wilt the spinach perfectly down to a fraction of its size without making it soggy.
- Sauce : Whisk Non-fat Plain Greek Yogurt with sugar-free Sriracha (or a standard chili paste), 1/4 tsp of garlic powder, and a squeeze of fresh lime juice.