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EXOTIC ROASTED AFRICAN SALMON GLUTEN-FREE WRAP

 

INGREDIENTS

  • 1 ORIGINAL COCONUT WRAWP
  • 1/8 C COCONUT YOGURT
  • 1TB CHOPPED PARSLEY
  • 1TB CHOPPED CILANTRO
  • 1 TB LEMON JUICE
  • 2 TS OLIVE OIL
  • 1TB CHOPPED GARLIC
  • 1 TS PAPRIKA,
  • 1⁄4 TS CUMIN, SALT AND GROUND PEPPER 4 OZ SALMON FILLET

FILLING INGREDIENTS:

  • AVOCADO HUMMUS ABOUT 3 TB,
  • SHREDDED CARROT ABOUT 1/8 CUP,
  • RED CABBAGE ABOUT 1/8 CUP,
  • FRESH SPINACH 12 LEAVES.

INGREDIENTS FOR DIPPING SAUCE

  • 1/4 C. OLIVE OIL
  • 1 T. FRESHLY SQUEEZED LEMON JUICE
  • 1 TS FRESHLY SQUEEZED LIME JUICE
  • 1 CLOVES GARLIC, MINCED
  • 1/2 RED FRESNO CHILI, SEEDED AND MINCED
  • 1 TS SWEET PAPRIKA
  • 1 TSP. GROUND CUMIN
  • 1/2 TSP. GROUND CORIANDER
  • 1/2 TSP. KOSHER SALT
  • 1 PINCH BLACK PEPPER
  • 2 TB CHOPPED AND LOOSELY PACKED FRESH CILANTRO

DIRECTIONS

For the Dipping sauce:

  1. put all in a blender/mixer and pulse till blended well and let rest.

For the Salmon:

  1. Mix parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper and the yogurt in a bowl and then pour in a bowl and toss the salmon in the mixture and cover and refrigerate for 30 minutes flipping every 10 minutes.
  2. In a preheated 450-degree oven. Grease a non-stick pan with 1TB coconut oil, roast for 12-15 minutes or until temp reaches 145 degrees.
  3. Refrigerate for 30 minutes.

ENJOY!

You can also use any gluten-free wrap from our collections:

See more ideas about Gluten-Free Wraps and Gluten-Free wraps recipes.