Smoked Salmon & Cream Cheese Wrap
/This wrap is the kind of lunch that feels a little fancy, a little fun, and totally doable on a busy day. Soft tortilla, creamy dill‑y cream cheese, silky smoked salmon, crunchy cucumber — it’s fresh, it’s bright, and honestly just delicious. Perfect for a quick family lunch or packed it up for a picnic or a party.
INGREDIENTS
10‑inch Burrito‑Size Tortilla: I used La Banderita — soft, flexible, and perfect for a tight, clean wrap.
Cream cheese (3 tablespoons, softened): Smooth, spreadable, and the creamy base that holds everything together.
Dill (½ teaspoon, finely diced): Adds a fresh, bright herbal lift for the smoked salmon.
Loose lettuce leaves (1½ cups): I used an arugula and red‑leaf blend — light, crisp, and adds great texture. But most any lettuce will do.
Smoked salmon (3-4 ounces): Silky, savory, and the star of the wrap.
Lemon juice (½ teaspoon): Adds a clean, citrusy brightness.
Cucumber (6 thin lengthwise slices): Cool, crisp, and refreshing.
Avocado (½ medium, thinly sliced): Creamy, buttery richness that rounds out every bite.
Red onion (2–4 thin slices): A little sharpness for contrast.
Chives (½ teaspoon, finely diced): Mild onion flavor that tucks beautifully into the layers.
STEP ONE: PREPARE THE TORTILLA
Warm the tortilla for 10–15 seconds in the microwave or in a skillet until it’s just warmed through. Then set the tortilla on your work surface and let it cool for a moment before adding the cream cheese.
Spread 2 tablespoons of the cream cheese over the tortilla, stopping about ½ inch from the edge. Sprinkle the dill over the cream cheese.
STEP TWO: LAYER THE INGREDIENTS
Layer the lettuce over the tortilla — it should be several lettuce leaves thick, keeping it about ½ inch from the cream cheese border. Gently press it down.
In the center of the lettuce, build a rectangular stack of smoked salmon, then cucumber, avocado and red onion (the photos above show the shape you’re aiming for). Crumble the remaining cream cheese over the top and sprinkle with chives. Next, repeat the layering — smoked salmon, cucumber, avocado and red onion.
STEP THREE: WRAP THE WRAP
It can be challenging to tightly wrap a sandwich or burrito if you haven’t done it before.
Guidelines for a tightly wrapped sandwich or burrito (Love & Lemons has a great visual guideline here):
Position the tortilla and filling (filling will be shaped something like a rectangle or log) such that the wide end of the filling is facing you.
Fold the left and right sides inward so they snugly cover the ends of the filling; this creates the “closed ends” of the wrap.
With your thumbs, lift the bottom edge of the tortilla up and over the filling, pulling it toward the far side. Your fingers should be holding the folded sides in place as you do this.
Tuck the bottom edge firmly underneath the filling, creating tension and tightening the roll. Continue rolling forward, keeping the sides tucked in, until the wrap is fully rolled and the seam lands on the bottom.
A FINAL TOUCH
I’ve been wrapping mine in deli wrap (get these on Amazon). It’s a great step when your sandwiches are packed with ingredients because it helps hold the bottom together while you eat. It also makes for a really nice presentation if you’re serving them at a party or picnic.
Smoked Salmon & Cream Cheese Wrap
Ingredients
Instructions
- Warm the tortilla for 10-15 seconds in the microwave or in a skillet until it's warmed through.
- Set the tortilla on a working surface. Let it cool briefly before applying the ingredients.
- Slather 2 tablespoons of the cream cheese over the tortilla; covering the tortilla to about 1/2 inch from the edge. Sprinkle the dill over the cheese.
- Spread out the lettuce to about 1/2 inch from the edge of the cream cheese.
- Next you will layer the ingredients in the center of the lettuce in sort of a rectangular shape. See the above pictures for a visual of this. In the following order, layer the smoked salmon, cucumber, and red onion.
- Add the remaining cream cheese in crumbles over the layered ingredients and sprinkle it with the chives.
- Repeat the layering process in step 5. Smoked salmon, cucumber, and red onion.
- Now tightly wrap the tortilla around the ingredients. See notes for detailed instructions, in case you are unfamiliar. It can be a little tricky.
Notes
Guidelines for a tightly wrapped sandwich:
Position the tortilla and filling (filling will be shaped something like a rectangle or log) such that the wide end of the filling is facing you.
- Fold the left and right sides inward so they snugly cover the ends of the filling; this creates the “closed ends” of the wrap.
- With your thumbs, lift the bottom edge of the tortilla up and over the filling, pulling it toward the far side. Your fingers should be holding the folded sides in place as you do this.
- Tuck the bottom edge firmly underneath the filling, creating tension and tightening the roll. Continue rolling forward, keeping the sides tucked in, until the wrap is fully rolled and the seam lands on the bottom.
