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Asian Salmon Wraps

Prep time 10 mins
Cook time 10 mins
Yield 4 servings (serving size: 1 wrap)
A hint of the East is wrapped up with a spicy, gingered salmon and cabbage blend in this whole wheat sandwich alternative.


  • Cooking spray
  • 2 tablespoons slivered almonds
  • 2 garlic cloves, minced
  • 1 teaspoon freshly ground black pepper
  • 4 (4-ounce) salmon fillets (about 1/2 inch thick)
  • 1 (8-ounce) can sliced water chestnuts, drained and chopped
  • 1/3 cup hoisin sauce
  • 1 tablespoon prepared horseradish
  • 2 teaspoons grated peeled fresh ginger
  • 2 teaspoons orange juice
  • 4 (9-inch) whole wheat flour tortillas (such as Toufayan)
  • 4 cups shredded napa (Chinese) cabbage

Nutrition Information

  • calories 380
  • fat 10.2 g
  • satfat 1.4 g
  • protein 36.8 g
  • carbohydrate 35.0 g
  • cholesterol 61 mg
  • iron 1.4 mg
  • sodium 1018 mg
  • caloriesfromfat 24 %
  • fiber 12.9 g
  • calcium 102 mg

How to Make It

  1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add almonds and garlic; sauté 3 minutes or until toasted. Spoon into a medium bowl. Return pan to medium-high heat.

  2. Sprinkle pepper evenly over both sides of fish. Add fish to pan, and cook 3 minutes on each side or until fish flakes easily when tested with a fork. Break fish into chunks. Add fish and water chestnuts to almond mixture in bowl.

  3. Combine hoisin sauce and next 3 ingredients in a small bowl; stir well. Add 1/4 cup hoisin sauce mixture to fish mixture, tossing gently to coat.

  4. Spread remaining hoisin sauce mixture evenly over tortillas. Spoon 1 cup cabbage and 1 1/4 cups salmon mixture evenly down center of each tortilla; roll up.

Oxmoor House Healthy Eating Collection