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Salmon Burger Pita Wraps with Roasted Red Pepper Hummus
High Protein

Salmon Burger Pita Wraps with Roasted Red Pepper Hummus

By:Larry's Catch 5.0(1 avis)

Cooked salmon patties stuffed into warm pita pockets with shredded cabbage, sliced red onion, roasted red pepper hummus, and a squeeze of lemon. A great weeknight dinner or packable lunch.

HEURE
HEURE
20 min
PORTIONS
PORTIONS
2 ppl
DIFFICULTÉ
DIFFICULTÉ
Easy
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Ingrédients

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  • 1 package (2 patties) Larry's Catch Spinach & Feta Sockeye Salmon Burgers, thawed
  • 2 pita rounds (pocket-style)
  • 1 tbsp olive oil
  • 1 cup green or red cabbage, finely shredded
  • ½ small red onion, thinly sliced
  • ½ cup roasted red pepper hummus
  • ½ lemon, cut into wedges
  • Fresh parsley or arugula, optional
  • Pinch of smoked paprika, for serving

Instructions

  1. Thaw the salmon burgers overnight in the refrigerator or in cold water for 20–30 minutes. Pat completely dry with paper towels.
  2. Heat olive oil in a non-stick skillet over medium-high heat. Cook the salmon patties for 3–4 minutes per side until golden and cooked through. Set aside to rest for 2 minutes.
  3. Warm the pita rounds in the same skillet for 30–60 seconds per side, or wrap in a damp paper towel and microwave for 20 seconds.
  4. Carefully cut each pita in half to open the pocket. Spread a generous layer of roasted red pepper hummus inside each half.
  5. Break each salmon patty in half and tuck into the pita pockets. Fill with shredded cabbage, sliced red onion, and any fresh herbs. Squeeze lemon over the top and finish with a pinch of smoked paprika.

Nutrition Values

Per serving (200 g)
  • Calories: 460 kcal
  • Protein: 29 g
  • Total Fat: 16 g
  • Saturated Fat: 3 g
  • Carbohydrates: 48 g
  • Fiber: 5 g
  • Sugars: 4 g
  • Sodium: 640 mg
  • Cholesterol: 75 mg
  • Omega-3 Fatty Acids: ~1,400 mg

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