Grilled Salmon Wraps with Herbed Ricotta

The combination of grilled fish, fresh herbs and vegetables, and creamy ricotta cheese will delight your tastebuds!  Try these wraps for a light, refreshing dinner served with your favorite side, or enjoy for a protein-packed lunch.  
Herbed Ricotta:
  • 1lb Ricotta cheese
  • 1/4 cup capers, drained
  • 1 teaspoon lemon zest
  • 1/4 cup minced fresh chives
  • 1/4 cup snipped fresh dill
  • Salt and pepper


  • 4 salmon fillets, with skin (6 ounces each)
  • Salt and pepper
  • 4 spinach tortillas, warmed (10 inches)
  • 4 lettuce leaves
  • 1 large tomato, seeded and chopped
  • 4 red onion slices, chopped


1. Place the ricotta, capers and lemon zest in a food processor; cover and process until mixture is smooth. Transfer to a bowl. Stir in chives and dill. Season with salt and pepper. Cover and refrigerate until serving.
2. Grease grill grate.  Heat grill to medium.
3. Season salmon with salt and pepper; place skin side down on grill grate. Grill salmon, covered, over medium heat for 10-12 minutes or until fish flakes easily. Transfer salmon to a cutting board; remove skin.
4. Spread herbed ricotta on tortillas to within 1 inch of edges. Top with the lettuce, salmon, tomato and red onion. Roll up tightly. Cover and refrigerate any remaining herbed ricotta; save for a different recipe.


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