1. SALMON, GUACAMOLE AND BACON WRAP
1 pound salmon fillet
2 tablespoons white or red onion, minced
1 tablespoon jalapeño pepper, seeded and minced
1 small clove garlic, minced
1 tablespoon fresh cilantro leaves, chopped
1 large ripe avocado
1 - 1½ tablespoons freshly squeezed lime juice
½ teaspoon kosher salt or more to taste
4 slices thick cut bacon, cooked and drained
Baby spinach leaves, optional
4 fajita size flour tortillas
Preheat oven to 350 degrees. Season salmon fillet with salt and pepper and place on a foil lined baking sheet. Roast salmon in oven for 15-20 minutes or until salmon is cooked through. Let cool slightly.
Meanwhile, prepare the guacamole. In a medium bowl, stir together onion, jalapeño, garlic, and cilantro. With a spoon or fork, roughly mash the avocado while mixing in the onion mixture until evenly combined. Taste and season with additional lime juice or salt as needed. Set aside.
To assemble the wraps, warm tortillas in microwave for 60-90 seconds so they are soft enough to roll. Spread guacamole down the center of each tortilla. Then top with large chunks of the cooked salmon, one slice of bacon (you may need to tear it in half), and some spinach leaves (if using). Roll up each tortilla and serve.
2. GRILLED LEMON CHICKEN FLATBREAD WRAPS
1 pound skinless, boneless chicken breasts (about 2 large breasts), cubed into bite-size pieces
2 cloves garlic, pressed through garlic press
Zest of 1 lemon (about 1 tablespoon)
1 tablespoon lemon juice
1 teaspoon salt
Pinch or two black pepper
½ teaspoon dried oregano
½ teaspoon ground cumin
¼ teaspoon coriander
¼ teaspoon paprika
4 middle eastern-style flatbreads (you can use pita bread, as well)
Spicy Garlic Sauce (recipe below)
Spicy Garlic Sauce Ingredients
½ cup mayonnaise
½ cup sour cream or full-fat, plain Greek yogurt
3 cloves garlic, pressed through garlic press
1 tablespoon tahini
2-3 teaspoons sriracha (I used a lot more since I like mine spicy, so use your own judgement!)
1 teaspoon salt
Pinch black pepper
Pinch cayenne pepper (again, you can use more, if you like it spicier)
½ teaspoon lemon juice
Place the cubed chicken into a medium-size bowl, and drizzle in about 2 tablespoons of olive oil; add in the garlic, plus the remainder of the ingredients up to and including the paprika, and using your hands, toss all of the seasonings/spices very well to coat the chicken.
Using 4 bamboo skewers, skewer the chicken so that there is equal portions of meat on each skewer, and allow the chicken to marinate for about 20 minutes, or even overnight, if making ahead.
When ready to grill, place a grill pan over medium-high heat (you can certainly use your outdoor grill, as well), and drizzle in a little oil; once the oil gets hot, place the chicken skewers into the pan, and cook them for about 6-8 minutes, turning them occasionally so that they get a bit charred on all sides, or until cooked through; allow them to rest, lightly covered with foil, for about 5-10 minutes; then, remove the chicken cubes from the skewers and set aside.
To assemble, add a little drizzle of the Spicy Garlic Sauce onto the flatbread, followed by the greens; then, add a couple of slices of tomato, and about one skewer-worth of the lemon chicken; drizzle over a generous amount of the Spicy Garlic Sauce, and fold the sides towards the middle to form a “wrap” (you can even use some parchment paper or foil to hold it all together, if you’d like).
GARLIC SAUCE INSTRUCTIONS
Add all ingredients to a medium-size bowl, and whisk together until completely smooth and creamy; use immediately, or keep in the fridge, covered.
3. STRAWBERRY BASIL AVOCADO WRAP WITH GOAT CHEESE AND BALSAMIC
6 wraps (flour, gluten-free, your choice)
4oz goat cheese
3 cups fresh spinach
1 quart strawberries, sliced
2 medium avocados, fleshed and sliced
1/2 cup chopped fresh basil leaves
balsamic vinegar (or favorite dressing)
Have all ingredients laid out on flat surface before beginning.
Start by spreading about 1 tablespoon cheese onto wrap, then layer on small handful of spinach (about 1/2 cup) and gently press spinach leaves into cheese.
Add on a handful of thinly sliced strawberries in one layer, then top with sliced avocado, some basil leaves and drizzle on balsamic vinegar or dressing of choice.
Gently fold in the ends of the wrap first and start rolling up. Use a toothpick to help hold the wrap together if you wish before slicing diagonally with large sharp knife. Enjoy!
4. GRILLED ZUCCHINI HUMMUS WRAP
1 zucchini, ends removed and sliced
salt and pepper to taste
1 tablespoon olive oil
1 tomato, sliced or handful of cherry tomatoes
1/8 cup sliced red onion
1 cup kale, tough stems removed
2 slices white cheddar or chipotle gouda cheese
2 large tortillas (Udi's gluten free or your favorite)
4 tablespoons hummus
Heat a skillet or grill to medium heat.
Remove the ends from the zucchini and slice length wise into strips. Toss sliced zucchini in olive oil and sprinkle with salt and pepper.
Place sliced zucchini directly on grill and let cook for 3 minutes, turn and cook for 2 more minutes.
Set zucchini aside.
Place the tortillas on grill for approximately one minute, or just until grill marks are visible and tortillas are pliable.
Remove tortillas from grill and assemble wraps, 2 tablespoons of hummus, one slice of cheese, zucchini slices, 1/2 cup kale, onion and tomato slices.
Wrap tightly and enjoy immediately.