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–+ servings

salmon black bean corn salad wraps

mix up a quick salad of baked salmon, beans, corn and avocado, and serve in a wrap for a healthy summer meal, or enjoy on its own as a salad!
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

  • 2 6-7 oz each salmon fillets skinless
  • 1  15 oz can  sweet corn drained
  • 1 15 oz can black beans (low sodium) rinsed and drained
  • 2 avocados
  • 2 tbsp olive oil
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 cup lime juice
  • 4 wheat tortilla
  • 1 cup lettuce
  • 1/2 cups 35% fat greek yogurt or sour cream

Instructions

  • Preheat oven to 400℉ and line a baking sheet with parchment paper. Arrange salmon fillets in a single layer and spray lightly with oil. Season with salt & pepper and bake 11-14 minutes, until opaque.
  • While the salmon bakes, drain and rinse the corn and beans. Cut open avocados and remove pits; dice in half-inch chunks. Add corn, beans and avocado to a large mixing bowl. Once salmon is cooked, remove from oven and allow to cool a few minutes. Add salmon to bowl and use a fork to break it up.
  • Add olive oil, salt, pepper, cumin, garlic powder and lime juice to bowl and toss until everything is combined. Be careful not to smash everything together.
  • Taking one tortilla at a time, assemble burritos. Place a handful of lettuce in the center, and layer with a generous scoop of the salad. Add a scoop of greek yogurt or sour cream on top. Fold the tortilla in at the short ends and roll until complete.