Salmon Burger Pita Wraps with Roasted Red Pepper Hummus

Ingredients

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

Nutrition values are estimates and may vary based on ingredients used.

Thaw the salmon burgers overnight in the refrigerator or in cold water for 20–30 minutes. Pat completely dry with paper towels.
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.
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.
Carefully cut each pita in half to open the pocket. Spread a generous layer of roasted red pepper hummus inside each half.
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.