Salmon & Falafel Wraps with Cucumber Salad
plus Garlicky White Sauce & Roasted Potato Wedges
- Wheat
- Soy
- Milk
- Fish
- Sesame
Flaky pan-seared salmon is tucked into warm tortillas with a crisp cucumber and tomato salad, a drizzle of garlicky sour cream sauce, and a kick of hot sauce. Fold, roll, and serve alongside golden roasted potato wedges, with extra sauce on the side for dipping. A satisfying, fresh-tasting wrap that comes together in about 30 minutes.
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
4.5 tablespoon
Sour Cream
(Contains: Milk)
5 unit
Potatoes
10 ounce
Salmon
(Contains: Fish)
10 unit
Falafel
(Contains: Sesame)
1 unit
Mini Cucumber
1 unit
Tomato
1 teaspoon
Garlic Powder
1 teaspoon
Hot Sauce
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ¼-inch-thick wedges. Cut tomato into ¼-inch-thick wedges. Trim and quarter cucumber lengthwise into spears.
Toss potatoes on a baking sheet with a large drizzle of oil, half the garlic powder, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
In a small bowl, combine cucumber and tomato with a drizzle of olive oil, salt, and pepper. Set aside.
In a second small bowl, combine sour cream with remaining garlic powder. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper.
Pat salmon dry with paper towels; season all over with salt and pepper.
When potatoes have 10 minutes remaining, heat a large dry pan over medium-high heat. Once pan is hot, add a large drizzle of oil. Add salmon, skin side up, and cook until golden and cooked through, 3-5 minutes per side. Turn off heat. Transfer to a plate.
Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, 30-45 seconds.
Lay tortillas out on a clean work surface. Drizzle garlicky white sauce and as much hot sauce as you like over bottom third of each tortilla (be sure to reserve some of both for serving!); top with salmon and cucumber tomato salad. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form wraps. TIP: If you like a warmed wrap, seal wraps by cooking seal-side down over medium heat!
Divide salmon wraps and roasted potatoes between plates. Serve with any remaining garlicky white sauce and any remaining hot sauce on the side.
Customer reviews
Review summary
Updated on Apr 2026- Ease of prep: Customers found this dish easy and fast to prepare, making it perfect for a midday meal.
- Suggestions: Check that salmon cooking instructions are included on your recipe card before starting preparation.
