Mouthwatering Greek Salmon Souvlaki Pita Wraps with Tzatziki Sauce

Allergens

Fish, Dairy (in Tzatziki Sauce)

Ingredients

• 4 (6 oz) salmon fillets, skin removed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red onion, thinly sliced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 large whole wheat pita breads
• 2 cups mixed greens Tzatziki Sauce:
• 1 cup Greek yogurt
• 1/2 cucumber, peeled, seeded, and grated
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine salmon fillets with cherry tomatoes, cucumber, red onion, olive oil, salt, and pepper. Marinate for 30 minutes in the refrigerator.
2. Preheat a grill or grill pan to medium high heat. Grill salmon fillets for 4 5 minutes per side, or until cooked through. Set aside.
3. In another bowl, mix together Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, salt, and pepper to make the tzatziki sauce.
4. To assemble the wraps, open each pita bread and spread a generous layer of tzatziki sauce on one side. Add mixed greens, followed by the grilled salmon, marinated vegetables, and more tzatziki sauce if desired. Fold in half or leave open faced.
5. Cut each wrap in half diagonally, and serve immediately.

Chef’s Insight

Using whole wheat pita bread adds extra fiber and texture to this meal while keeping it delicious and satisfying.

Notes

For a vegan option, replace the salmon with grilled vegetables or tofu.