Grilling, Smoking and Barbecuing Recipes
Grilled Salmon Wraps with Herbed Ricotta
Grilled Salmon Wraps with Herbed Ricotta. Ricotta cheese not only adds a rich, creamy texture to the wraps, but it also packs a protein punch.
Yield: 4 servings
Ingredients
Herbed Ricotta
- 2 (8 ounce) ounce Clock Shadow Creamery Ricotta cheese
- 1/4 cup capers, drained
- 1 teaspoon lemon zest
- 1/4 cup minced fresh chives
- 1/4 cup snipped fresh dill
- Salt and pepper
Wraps
- 4 (6 ounce) salmon fillets, with skin
- Salt and pepper
- 4 (10 inch) spinach tortillas, warmed
- 4 lettuce leaves
- 1 large tomato, seeded and chopped
- 4 red onion slices, chopped
Instructions
Herbed Ricotta
- Place the ricotta, capers and lemon zest in a food processor; cover and process until mixture is smooth. Transfer to a bowl.
- Stir in chives and dill.
- Season with salt and pepper.
- Cover and refrigerate until serving.
Wraps
- Grease grill grate. Heat grill to medium.
- Season salmon with salt and pepper; place skin side down on grill grate. Grill salmon, covered, over medium heat for 10-12 minutes or until fish flakes easily.
- Transfer salmon to a cutting board; remove skin. Spread herbed ricotta on tortillas to within 1 inch of edges. Top with the lettuce, salmon, tomato and red onion. Roll up tightly.
- Cover and refrigerate any remaining herbed ricotta; save for a different recipe.
Attribution
Recipe and photo used with permission from:
Wisconsin Cheese