Honey Sriracha Salmon Salad Wraps

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 1.25 lb skinless salmon fillets
• 3 tbsp honey
• 2 tbsp sriracha
• 1 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 garlic clove, grated
• 4 large flour tortillas or wraps
• 2 cups butter lettuce or romaine leaves
• 1 cup shredded carrots
• 1 cup English cucumber, matchsticks
• 1 large avocado, sliced
• 1/4 cup fresh cilantro leaves
• 1 lime lime wedges
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1Preheat oven to 400°F. Line a small sheet pan with parchment. Pat salmon dry and season lightly with salt and pepper.
2. 2In a small bowl, whisk honey, sriracha, soy sauce, rice vinegar, sesame oil, and grated garlic until glossy.
3. 3Place salmon on the pan and brush generously with half the honey-sriracha glaze. Roast 12–14 minutes until the fish flakes easily and reaches 145°F in the thickest part.
4. 4Brush remaining glaze over the hot salmon and let rest 3 minutes, then flake into large chunks with a fork.
5. 5Warm tortillas in a dry skillet 20–30 seconds per side or wrap in a damp towel and microwave 20 seconds so they are pliable.
6. 6Lay each tortilla flat. Line the center with lettuce leaves, then add shredded carrots, cucumber matchsticks, avocado slices, and flaked salmon.
7. 7Scatter cilantro over the top and squeeze a little lime juice. Fold in the sides and roll tightly from the bottom into a burrito-style wrap.
8. 8Slice wraps in half on the diagonal if serving immediately, or wrap snugly in foil for a leak-resistant packed lunch that holds up for several hours.