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.

Grilled Salmon Wraps


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


  • 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


Herbed Ricotta

  1. Place the ricotta, capers and lemon zest in a food processor; cover and process until mixture is smooth. Transfer to a bowl.
  2. Stir in chives and dill.
  3. Season with salt and pepper.
  4. Cover and refrigerate until serving.


  1. Grease grill grate. Heat grill to medium.
  2. 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.
  3. 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.
  4. Cover and refrigerate any remaining herbed ricotta; save for a different recipe.

Yield: 4 servings | Active: 30 min

Recipe and photo used with permission from: Wisconsin Cheese

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