SALMON BLT & AVOCADO WRAP

For a vegetarian option omit the bacon.

Salmon BLT & Avocado Wrap

Serves 2

Ingredients

• 2, 6 oz Salmon Filets 

• 1 Tbsp Extra Virgin Olive Oil

• ½ Tsp Salt

• ¼ Tsp Black Pepper

• 8 Slices Cooked Bacon

• 1 c Cherry Tomates cut in halves

• 1 c Romaine Lettuce, chopped

• 1 Ripe Avocados

• 3-4 Tbsp Garlic Aioli, recipe below 

• 2 Whole Wheat Wraps

Directions

1. Heat oven to 400°F.

2. Pat dry the salmon with a paper towel.  Drizzle the salmon with the olive oil, salt and pepper on both sides.

3. Place the Salmon on a rimmed sheet pan lined with aluminum foil and sprayed with cooking spray so the fish won’t stick.  

4. Bake in the oven for 12-14 minutes, timing will vary based on the thickness of salmon. Cool, set aside.

5. Mash up the avocado in a small bowl, set aside

6. Once the salmon is cool to touch, break it apart into pieces with a fork

7. Lay the wrap on a flat surface and in the center and spread ½  of the avocado then add 1 tbsp Garlic Aioli.  Add four slices of bacon, ½ c tomatoes and ½ c lettuce. Then top with the salmon.

8. Drizzle ½-1 tbsp garlic aioli over the top.

9. Fold the sides inwards, over the filling. 

10. Roll the wrap over the filling, tucking as you roll.

11. Continue rolling until your wrap is seam side down. Cut in half and secure each half with a toothpick.

12. Continue with the same process for the second wrap

If you are not a fan of garlic, just use regular mayonanise.

Quick and Easy Garlic Aioli

Ingredients

• ½ c Mayonnaise, preferred brand Cains    

• 3 Small to Medium sized Garlic Cloves, minced

• 3 Tsp Lemon Juice  

• ½ Tsp Dijon  

• ¼ Tsp Salt  

• ⅛ Tsp Pepper  

Directions

1. Whisk the mayonnaise, garlic, lemon juice, dijon, salt, and pepper in a bowl. 

2. Cover and refrigerate for at least 30 minutes before serving.

Will last up to 2-3 days in the refrigerator.