Salmon Cucumber Wrap with Green Goddess Dressing

When summer hits and the days get hotter, the last thing I want is a heavy lunch or anything that needs reheating.

That’s why I’ve been leaning into light, fresh meals that I can pack in the morning and enjoy cold at work.

This salmon cucumber wrap has quickly become one of my go-to lunches, cool, crisp, and full of flavor, with a creamy homemade Green Goddess dressing that ties it all together.

It’s easy to make, holds up well in the fridge, and makes lunch something I actually look forward to during the workday.

Check out: 20 Quick & Easy Cold Lunch Ideas To Pack For Work

You’ll Need (Makes 2 wraps):

For the wraps:

• 2 large flour tortillas or wraps
• 4 oz cooked or smoked salmon (flaked or sliced)
• ½ cucumber, thinly sliced or julienned
• A handful of romaine or butter lettuce
• Optional: sliced avocado or red onion for extra flavor

For the Green Goddess dressing:

• ½ cup plain Greek yogurt (or sour cream or mayo)
• 2 tablespoons lemon juice
• 1 small garlic clove
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped chives
• 1 tablespoon chopped tarragon (or more parsley if you don’t have tarragon)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: 1–2 anchovy fillets or ½ tsp anchovy paste

How to Make

1. Make the dressing:
   Combine all the Green Goddess dressing ingredients in a blender or food processor. Blend until smooth and creamy. Taste and adjust salt, pepper, or lemon juice as needed. Set aside.
2. Prep the fillings:
   Wash and dry the lettuce. Slice the cucumber thinly. If using smoked salmon, slice or tear it into pieces. If using cooked salmon, flake it gently with a fork.
3. Assemble the wraps:
   Warm the tortillas slightly to make them easier to roll. Spread a generous spoonful of Green Goddess dressing over each wrap. Layer with lettuce, cucumber, and salmon. Add optional toppings like avocado or red onion if desired.
4. Wrap it up:
   Roll each tortilla tightly like a burrito. Slice in half on a diagonal for easy serving.
5. Serve immediately, or wrap tightly in foil or parchment and chill if packing for lunch.

How to Store

To store salmon cucumber wraps with Green Goddess dressing, wrap them tightly in plastic wrap, foil, or parchment paper to keep them fresh. Place them in an airtight container and refrigerate.

They’ll stay fresh for up to 24 hours—after that, the tortilla may get soggy, and the cucumbers and dressing might release too much moisture.

If you’re meal prepping, it’s best to store the components separately and assemble just before eating to keep everything crisp and fresh.