Salmon Wrap with Cucumber Tomato Salad
plus Garlicky White Sauce & Roasted Potato Wedges
This wrap packs big flavor—crispy falafel halves, cool cucumber spears, juicy tomato wedges, and a drizzle of creamy garlic and fiery hot sauce. Served with roasted potato wedges, it’s a handheld feast that brings classic street cart vibes home.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Tomato
12 ounce
Potatoes
1 teaspoon
Garlic Powder
4.5 tablespoon
Sour Cream
(Contains: Milk)
10 unit
Falafel
1 teaspoon
Hot Sauce
1 unit
Mini Cucumber
2 unit
Flour Tortillas
(Contains: Soy, Wheat)
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄4-inch-thick wedges. Cut tomato into 1⁄4-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. • Halve each falafel lengthwise. • 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 falafel and cook until golden and crispy, 2-3 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 falafel 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 falafel wraps and roasted potatoes between plates. Serve with any remaining garlicky white sauce and any remaining hot sauce on the side.
Fish is fully cooked when internal temperature reaches 145°.
