California Salmon Wraps

California Salmon Wraps


3 salmon fillets, skin removed (about 6 ounces each)
¾ cup apple juice
1 teaspoon salt
Freshly ground black pepper
2 teaspoons Dierbergs olive oil
3 spinach or flour tortillas (10-inch diameter)
3 tablespoons ranch dressing
Boston lettuce leaves
1 medium avocado, halved, seeded, peeled, and sliced
2 medium tomatoes, sliced
1 red bell pepper, quartered, seeded, and thinly sliced


In large freezer-weight reclosable plastic bag, combine salmon, apple juice, and salt. Seal bag and turn to coat salmon; place bag on plate and marinate in refrigerator 15 minutes. Remove salmon from bag; discard marinade. Season salmon with pepper.

In large nonstick skillet, heat olive oil over medium heat. Add salmon; cook until opaque throughout and internal temperature is 145°F., about 4 to 5 minutes per side.

Place tortillas on flat work surface; spread each with 1 tablespoon ranch dressing. Top each with lettuce, 1 salmon fillet, and sliced avocado, tomato, and bell pepper. Fold tortilla to enclose filling. Cut each wrap diagonally into 2 pieces.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 377
Cholesterol: 48 mg
Fat: 22 g
Sodium: 377 mg
Carbohydrates: 24 g
Protein: 22 g
Fiber: 4 g