This salmon crunchwrap supreme is my take on fish tacos but made into the iconic crunchwrap! It’s loaded with flavors from the crispy salmon sausage to the creamy nacho cheese sauce, then layered with crunchy cabbage, a squeeze of lime and topped with spicy tartar sauce and extra cheese! Goodness it’s so delicious and makes for an easy weeknight dinner for the family!
*Full disclosure, Blue Circle Foods sponsored our Instagram post, but this recipe is way too good not to share on our blog too!
I like to use a pre-shredded cabbage coleslaw mix to make this meal even easier to prepare. You can make the tartar sauce spicy like the below recipe or keep out the sriracha sauce for a more traditional tartar sauce!
For ease, this recipe calls for 4 burrito size flour tortillas and 4 taco size flour tortillas. However if you prefer to just get the burrito size flour tortillas I have a work around for that! To create 4 taco size flour tortillas, place a tostada in the middle of a burrito size tortilla and cut around the tostada through the tortilla and discard the excess tortilla. Repeat until you have cut 4 tortillas.
If you want to substitute the salmon sausages for fish sticks, baked fish, tuna fish, etc. feel free! All of those will work great in this fish crunchwrap.
Salmon Crunchwrap Supreme
*Makes 4
Ingredients
- 1 package Salmon Sausages, sliced
- 4 burrito size flour tortillas
- 4 corn tostadas
- 4 taco size flour tortillas
- 1 cup nacho cheese
- 1/4 red onion, chopped
- 1 tomato, diced
- 1 cup shredded purple and green cabbage
- cilantro
- 1/2 cup shredded cheese
- 1 lime, quartered
- tartar sauce, see below for sriracha tartar sauce recipe
- neutral oil
Sriracha Tartar Sauce
- 1/2 cup mayo
- 2 tbsp pickle relish
- sriracha to taste
Instructions
- Add one tbsp of oil into a skillet over medium heat. Once oil is hot, add in salmon sausage slices, making sure to have each slice flat on the pan. Cook for about 2 – 3 minutes on each side, once browned, remove from the pan
- In the middle of the burrito size tortilla, layer ingredients in this order making sure to leave a border around the edge: nacho cheese, salmon sausage slices, tostada, sriracha tartar sauce, shredded cabbage, onion, tomatoes, cilantro, squeeze lime juice, shredded cheese, and flour tortilla. Tightly fold the outer burrito tortilla over the top inward creating pleats. In a skillet add 1 tsp of oil over medium heat and gently flip the crunchwrap seam side down and cook until golden on each side.
- Enjoy with a side of salsa and guacamole
Salmon Crunchwrap Supreme
Ingredients
- 1 package Salmon Sausages, sliced
- 4 burrito size flour tortillas
- 4 corn tostadas
- 4 taco size flour tortillas
- 1 cup nacho cheese
- 1/4 red onion, chopped
- 1 tomato, diced
- 1 cup shredded purple and green cabbage
- cilantro
- 1/2 cup shredded cheese
- 1 lime, quartered
- tartar sauce, see below for sriracha tartar sauce recipe
- neutral oil
Sriracha Tartar Sauce
- 1/2 cup mayo
- 2 tbsp pickle relish
- sriracha to taste
Method
- Add one tbsp of oil into a skillet over medium heat. Once oil is hot, add in salmon sausage slices, making sure to have each slice flat on the pan. Cook for about 2 – 3 minutes on each side, once browned, remove from the pan
- In the middle of the burrito size tortilla, layer ingredients in this order making sure to leave a border around the edge: nacho cheese, salmon sausage slices, tostada, sriracha tartar sauce, shredded cabbage, onion, tomatoes, cilantro, squeeze lime juice, shredded cheese, and flour tortilla. Tightly fold the outer burrito tortilla over the top inward creating pleats. In a skillet add 1 tsp of oil over medium heat and gently flip the crunchwrap seam side down and cook until golden on each side.
- Enjoy with a side of salsa and guacamole
What did you think?