Pin it
Delicate smoked salmon perfectly blends with creamy goat cheese in these tasty wraps. This quick fix saves you on busy days without cutting corners on taste or quality. In just 20 minutes, see how a handful of basic ingredients transforms into a complete, balanced, and totally mouthwatering meal.
I made these wraps for a last-minute picnic last weekend. My friends couldn't get enough of the flavor combo and all asked me how to make them. The mix of smooth cheese, smoked salmon and sun-dried tomatoes creates an amazing taste that I love to enjoy regularly in my kitchen.
Carefully Chosen Ingredients
- Wraps: Go for medium-sized ones for easy handling, and whole grain versions give you more fiber and won't spike your blood sugar as much.
- Fresh goat cheese: Look for a really creamy type that spreads easily and brings that signature smoothness that ties everything together.
- Smoked salmon: Pick quality slices with a nice orange color and slightly see-through appearance, showing they're traditionally smoked to keep all the flavor.
- Sun-dried tomatoes: The ones kept in olive oil work best as they're softer and juicier, their strong flavor works wonders against the mild cheese.
- Spices: Cardamom and ginger completely change how the goat cheese tastes, so don't hold back when adding them.
I really love the sun-dried tomatoes in this. Their deep flavor wakes up all the other ingredients. One time when I ran out, I threw in some marinated roasted peppers instead and it turned out just as tasty, showing how flexible this meal really is.
Pin it
Making the Flavored Cheese
Start by working your fresh goat cheese in a bowl. Gently mix in the cardamom and ground ginger, stirring slowly to spread the spices evenly. How much you use depends on your taste, but try starting with 1/4 teaspoon of each for about 5 ounces of cheese. Then add finely chopped dill which brings a fresh herby taste that goes great with salmon. Finish with a tiny pinch of sea salt to bring out all the flavors.
Getting the Fillings Ready
Cut your sun-dried tomatoes into tiny pieces using kitchen scissors. This stops them from sticking to your knife and gives you a cleaner cut. Wash and dry your lettuce thoroughly, with little gem being best for its crunch and perfect wrap shape. Put all your fillings in separate bowls to make assembly easier.
Smart Assembly
Lay your wrap flat and cut it slightly on one side to make the final folding easier. Spread out your ingredients evenly: first a thick layer of spiced goat cheese on one quarter, then carefully arrange the smoked salmon slices on another quarter. Add lettuce on the third quarter, and finish with a mix of goat cheese and sun-dried tomatoes on the last quarter.
Final Cooking Touch
Fold the wrap gently to form a square, holding it firmly but don't squish the fillings. Heat a pan over medium heat and place your folded wrap in. Let it brown for 2-3 minutes on each side until you get a nice golden color and slightly crispy outside.
Pin it
Dill is the perfect herb for this meal in my book. Its fresh anise-like flavor naturally pairs with smoked salmon, creating that classic Nordic taste combo. I always keep a small pot growing on my balcony to have it handy. The first time I added cardamom to the cheese was a game-changer - this spice brings a complex aroma that turns this simple wrap into something special.
Perfect Side Pairings
Serve these wraps with a small salad of crunchy cucumber and radishes just dressed with olive oil and lemon juice for extra freshness. For a bigger meal, add a cold beetroot and cucumber soup for color and coolness. For party bites, cut the wraps into small pieces held together with wooden picks and serve with homemade tzatziki for a refreshing Mediterranean touch.
Tasty Variations
Swap salmon for smoked trout which is slightly milder and pair it with mashed avocado mixed with lemon juice for a fresh Californian twist. For a veggie option, replace the salmon with grilled eggplant slices marinated in balsamic vinegar and olive oil. If you want some heat, mix a little harissa into your goat cheese and throw in some arugula leaves for a pleasant bitter kick.
Keeping Things Fresh
Keep uncooked wraps in the fridge for up to 24 hours by wrapping them individually in plastic wrap to stay fresh. For taking on the go, wrap them in parchment paper then aluminum foil to keep their shape and freshness. If you want to prep ahead for several days, store all ingredients separately and put them together at the last minute so the wrap doesn't get soggy from the fresh ingredients.
Pin it
I found the cardamom-ginger combo during a trip to Scandinavia where I tried a salmon tartare subtly flavored with these spices. When I got home, I wanted to recreate those flavors in an easy, simple meal. These wraps became my go-to quick lunch, mixing speed with amazing taste. Try this endlessly adaptable meal and fall in love with fast but fancy food again.
Frequently Asked Questions
- → Can these wraps be prepped ahead?
- Sure, prep the fillings and keep them in the fridge separately, then assemble and toast before serving so the wrap stays firm.
- → What salad works best with this dish?
- Arugula, lamb's lettuce, or romaine are great choices. Avoid watery greens that might make the wrap soggy.
- → What can replace goat cheese if I don’t like it?
- You can switch it out for cream cheese like Philadelphia, thick yogurt, or even hummus for a dairy-free swap.
- → How long can these wraps be stored?
- Once made, they’re fine for about 24 hours in the fridge in a sealed container. They’re best enjoyed fresh.
- → Can they be reheated in a microwave?
- You can, but to keep the crunch, it’s better to heat them in a pan or toaster for about a minute.