Smoked Salmon and Bacon Wrap Recipe
Food Recipes | Sandwiches | Smoked | Wraps
This Smoked Salmon and Bacon Wrap is the new avocado toast of millennialdom. Oh, you didn’t see all those viral vids yet? Everybody making slight variations of the same wrap over and over and over and then some twentysomething influencer on Good Morning America telling Robin Roberts that she invented smoked salmon and tortillas and wraps and bacon and the crowd ooo-ing and ah-ing and Robin Roberts struggling to roll a wrap? Haven’t seen it yet? Stay tuned.
PREP TIME
10 mins
COOK TIME
20 mins
SERVINGS
4
Ingredients
Basil Mayo
- 1/4 cup mayonnaise
- 1 garlic clove
- 1 Tbsp basil, finely chopped
- 1/4 lemon, juiced
- Salt
- Pepper
Smoked Salmon Wrap
- Spinach & herbs tortillas
- Basil Mayo
- Alfalfa sprouts
- Cucumber
- Avocado
- Pickled onions
- Smoked salmon
- Bacon
COOKING INSTRUCTIONS:
Smoked Salmon and Bacon Wrap
Basil Mayo
- In a small bowl, whisk together all ingredients until well-combined. Chill until ready for use.
Smoked Salmon Wrap
- Preheat oven to 400ºF. On a parchment-lined baking pan, cook bacon for 18-20 minutes, or until desired doneness. Be sure to rotate pan halfway through cooking time. Remove from oven and let cool. Set aside.
- Lay one tortilla flat, then layer toppings in order of the rest of the ingredients. Be sure not to overstuff the tortilla.
- Take nearest edge of tortilla and fold it over so that the edge of it covers the toppings. Simultaneously tuck the edge of tortilla under toppings while pulling toppings closer to you. Fold in the sides of the tortilla over the initial fold (like an envelope). Roll the tortilla the rest of the way so that it is tightly packed and the sides are still tucked in. Slice wrap on the bias. Enjoy!
PAIRINGS:
Smoked Salmon and Bacon Wrap
Sauvignon Blanc
Blanc de Noirs
Belgian Saison
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