Name: Salmon Wraps with Cottage Cheese
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 2 tortilla wraps (whole wheat or regular); 1 cup cooked or canned salmon, flaked; 1/2 cup cottage cheese; 1 cup lettuce or spinach; 1/2 cucumber, sliced; 1/2 carrot, grated; 1/4 red onion, thinly sliced (optional); 1 tsp lemon juice; Salt and pepper to taste; 1 tbsp chopped fresh herbs (dill or parsley, optional)

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These salmon wraps with cottage cheese are light, fresh, and packed with protein. I love how quick they are to put together, making them perfect for a healthy lunch, snack, or even a light dinner. The combination of creamy cottage cheese, flaky salmon, and crisp veggies all wrapped up in a soft tortilla is simply delicious.

Why You’ll Love This Recipe

I always reach for this recipe when I need something satisfying yet nutritious. It’s a no-cook meal that comes together in minutes and doesn’t compromise on flavor. I can make it with canned or cooked salmon, and it’s easy to adapt with whatever vegetables I have on hand. Plus, it’s high in protein and low in fuss—perfect for busy days. Salmon Wraps with Cottage Cheese

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Tortilla wraps (whole wheat or regular)
Cooked or canned salmon, flaked
Cottage cheese
Lettuce or spinach
Sliced cucumber
Grated carrot
Sliced red onion (optional)
Lemon juice
Salt and pepper
Fresh herbs (like dill or parsley, optional)

Directions

I lay out the tortilla wrap on a flat surface.
I spread a generous spoonful of cottage cheese over the center of the wrap.
I layer flaked salmon on top of the cottage cheese.
I add fresh vegetables like lettuce, cucumber, grated carrot, and a few slices of red onion.
I drizzle with a little lemon juice, and season with salt, pepper, and herbs if using.
I fold in the sides of the wrap and roll it up tightly.
I slice it in half and serve immediately, or wrap it in foil to take on the go.

Servings and timing

This recipe makes 2 wraps and takes about 10–15 minutes from start to finish. It’s quick enough for a weekday lunch but tasty enough to serve to guests as a light meal or appetizer.

Variations

I sometimes swap salmon for tuna, grilled chicken, or roasted chickpeas for a different protein.
For extra creaminess, I mix a spoonful of Greek yogurt or avocado into the cottage cheese.
I add sliced bell peppers or cherry tomatoes when I want more crunch and color.
If I’m going low-carb, I use lettuce leaves instead of tortillas and make them into lettuce wraps.

storage/reheating

These wraps are best enjoyed fresh, but if I need to make them ahead, I wrap them tightly in foil or plastic wrap and store in the fridge for up to 24 hours. I don’t recommend reheating them, as the ingredients are meant to be eaten cold and the wrap may become soggy. Salmon Wraps with Cottage Cheese

FAQs

Can I use canned salmon for this recipe?

Yes, I often use canned salmon because it’s convenient and still full of flavor. I just drain it well before using.

Is cottage cheese a good match with salmon?

Absolutely. I find that the mild creaminess of cottage cheese balances out the rich, savory taste of salmon really well.

What kind of wrap should I use?

I usually go for whole wheat tortillas, but any soft wrap will work—spinach, tomato, or gluten-free options are great too.

Can I make this wrap the night before?

Yes, I can make it ahead, but I try to keep wetter ingredients like tomatoes or cucumber to a minimum if storing overnight to avoid sogginess.

How can I make this more filling?

I sometimes add hard-boiled eggs, quinoa, or avocado to make the wrap more substantial and nutrient-dense.

Conclusion

Salmon wraps with cottage cheese are my go-to when I want something easy, healthy, and full of flavor. They’re versatile, portable, and customizable to whatever I have in the fridge. Whether I’m packing lunch for work or throwing together a light dinner, these wraps always hit the spot.