This Salmon Green Wrap recipe is a healthier alternative if you love having sandwiches or burritos for lunch! The fusion of the ingredients is fresh and light but comes out as a filling meal.
Collard greens are a fitting substitute for tortilla or corn wraps, as well as bread. Some might suggest using lettuce, but collard greens are sturdier and less prone to tearing. These greens make bigger wraps too. They’re rich in vitamin K and calcium, which are vital for anticoagulation therapy and bone health. You can eat them raw, but blanching them makes them easier to roll and removes the bitter aftertaste. Blanched collard greens can be stored in the fridge for 2-3 days so you can prepare all your ingredients ahead of time, perfect for meal planning.
Assembling the Salmon Green Wrap
The veggie fillings are broccoli, arugula, and bell pepper, but you can play with whatever’s in your fridge. Shredded vegetables like carrots and red or green cabbage would make fine additions or substitutes for this wrap. They have pretty colors too, which will make your wraps even more appealing. Feel free to use a food processor to shred your veggies, even like broccoli or Brussel sprouts. They’ll be easier to roll with the collard greens.
As we’ve mentioned in the recipe notes, you can use hummus instead of vegan mayonnaise for the sauce. Tahini sauce would also work great! When assembling your wrap, put hummus first before the veggies and salmon. It will act as a glue that keeps your ingredients together.
The ingredients call for cooked salmon, but if you’re going for a poke bowl style, raw salmon is also delicious! For those who want a plant-based green wrap, make some crispy tofu ahead of time. Flavor them with cumin or turmeric to add earthy peppery tones to your green wrap. Any type of protein works for this recipe. However, salmon is filled with omega-3 fatty acids and is an excellent source of protein suitable to those practicing healthy eating.
Give this Salmon Green Wrap recipe a try! This recipe is part of the 21-day meal plan for a healthy liver. Salmon helps prevent the buildup of fat in your liver. Meanwhile, broccoli helps increase the liver’s production of detoxification enzymes. Lastly, arugula is teeming with antioxidants that can protect your liver from certain types of fungi damaging the liver. We have researched breakfast, lunch, and dinner recipes catering to those who want to prioritize their liver health. We made sure that these recipes adhere to clean eating as well as that they’re kid-friendly. We’ve taken into consideration family eating and the use of leftovers too.
Salmon Green Wrap
- 4 leaves collard greens
- 1/2 lemon (juice)
- 4 oz salmon (cooked)
- 1 tbsp olive oil
- 1/4 cup cilantro
- 1 piece yellow bell pepper
- 1/2 tsp salt
- 1 tsp vegan mayonnaise
- 1/2 cup broccoli
- 1/2 cup arugula
- Blanche collard greens in boiling water with a squeeze of lemon juice for 1 minute. Pat dry and scrape the hard part of the stem.
- Mash the salmon using a fork and mix with olive oil, cilantro, chopped bell pepper, and salt.
- Spread some mayonnaise on the collard greens. Place half of the salad on top of the mayonnaise, add broccoli and arugula. Wrap collard green leaves around the filling like a burrito. Make the second wrap with the other half of the salad. Cut in half and serve.
- Alternatively, instead of vegan mayo, try the low histamine garlic hummus.
- Roll the green wraps and store them in the fridge. Cut them in half only when you’re about to eat.