Salmon and zucchini wraps, a simple and tasty recipe for a quick lunch, a light summer dinner, or a picnic in the open air.
Perfect when you have little time but don’t want to sacrifice flavor, they can be prepared in a few minutes and captivate with their freshness. In this version, I chose to pair them with creamy goat ricotta cheese, roasted Romanesco zucchinis, and some crispy lettuce leaves: a balanced, fresh, and fragrant mix.
The star is naturally the smoked salmon, flavorful and versatile, which goes perfectly with the delicate taste of the ricotta and the sweetness of the grilled zucchinis. A drizzle of extra virgin olive oil, a pinch of salt and freshly ground black pepper, and you’re good to go. The result? A summer wrap that is rich yet light, ideal to take to the beach or office.
This recipe is also a great anti-waste solution: you can adapt it with what you have in the fridge, adding herbs, avocado, or arugula. But in its simplicity, just as it is, it always works.
At the bottom of the recipe, in the FAQ section, I answered some questions regarding this preparation. If you have other doubts or curiosities, leave a comment or use the contact form at the end of the page.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop, Air Frying
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 350.25 (Kcal)
- Carbohydrates 9.92 (g) of which sugars 3.89 (g)
- Proteins 24.60 (g)
- Fat 23.83 (g) of which saturated 3.43 (g)of which unsaturated 3.56 (g)
- Fibers 1.25 (g)
- Sodium 1,209.95 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Salmon and Zucchini Wraps
- 4 wraps
- 7.05 oz smoked salmon
- 8.82 oz goat ricotta cheese
- 2 Romanesco zucchinis
- 4 leaves lettuce
- 1.35 tbsp extra virgin olive oil
- to taste salt
- to taste black pepper
Tools
- Mandoline
- Scissors
- Air Fryer
- Bowls
- Pan
Recipe for Salmon and Zucchini Wraps
Start preparing the Salmon and Zucchini Wraps by washing the Romanesco zucchinis and cutting off both ends.
Thinly slice them with a knife or a mandoline.
Season the zucchinis with salt, black pepper, and extra virgin olive oil.
Cook them on the grill for 2-3 minutes on each side or in an air fryer with grill function for 4-5 minutes on each side.
Season the goat ricotta cheese with salt, black pepper, and extra virgin olive oil.
Work the ricotta with a spoon for a couple of minutes and set aside.
Heat the wraps on a grill or a non-stick pan for one minute on each side.
Use scissors to cut the wrap into a quarter, this way you’ll have four quarters to fill.
Place the seasoned ricotta on the first and third quarters of the wrap.
Continue by placing the smoked salmon and roasted zucchinis on the second quarter.
Finish by placing a lettuce leaf on the last quarter.
Fold the wrap from the first quarter.
Do the same with the other wraps.
Serve the salmon and zucchini wraps immediately or store them in the refrigerator, they are perfect as a packed lunch!
Salmon and Zucchini Wraps
Check this section to clear your doubts. If you don’t find the answer to your question, comment or write to me using the form below.
Collection of lunchbox recipes, more than 50 ideas for your lunches at the office or University
FAQ (Questions and Answers)
Can I substitute goat ricotta with another cheese?
Of course! You can use cow ricotta, spreadable fresh cheese, robiola, or even an avocado cream for a dairy-free version.
How to store the filled wraps?
I recommend filling them at the moment, but if you want to prepare them in advance, wrap them well in plastic wrap and store them in the fridge for up to 24 hours. It’s best to avoid storing them too long as the lettuce tends to lose its crunchiness.
Do the zucchinis have to be roasted?
Roasted zucchinis give more flavor, but if you’re short on time, you can also sauté them in a pan. The important thing is that they remain soft but not too watery.
Also try the Turkey Club Sandwich, recipe and origin
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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