It takes less than ten minutes to make these smoked salmon wraps. Each one is made by adding lemon-chive cream cheese, smoked salmon, avocado, and cucumber to soft white tortillas and rolling them tightly. I enjoy serving these wraps for a quick and light lunch or dinner, and you can also pack them to go for lunch at work.

This is a really simple and tasty way to enjoy smoked salmon. If you’re thinking of making these wraps for guests, you may also enjoy these smoked salmon tortilla pinwheels.

cross section of smoked salmon avocado and cream cheese wraps cut in half and stacked on a white plate against a dark wooden background

Ingredients to Get

To make two smoked salmon wraps, you’ll need the following ingredients:

ingredients board with a top down view showing what you need to make a smoked salmon avocado wrap with other ingredients

Tortillas – 2 flour tortillas (8-inch diameter)
Smoked Salmon – 4 oz (~110 grams) smoked salmon
Avocado – 1 large avocado, cut in half, pit removed, and sliced
Cucumber – 1/2 English cucumber (or one regular cucumber), seeds removed, thinly sliced
Cream Cheese – 1/4 cup cream cheese
Lemon – 1/2 lemon (about 1 tbsp lemon juice)
Chives – fresh chives, finely chopped (about 1 tbsp)
Salt – a pinch of salt (about 1/2 tsp kosher salt or 1/4 tsp fine salt)
Pepper – a pinch of ground black pepper (about 1/4 tsp ground black pepper)

Ingredient Notes:

Cucumber – You want to deseed the cucumber so that it doesn’t let out too much liquid/water in the wrap, which would make the tortilla soggy. If I serve the wrap immediately after making it, I generally leave the cucumber seeds in. But, if packing it to go (to eat it a few hours later), I remove the seeds from the cucumber.

Chives – Quick tip on finely chopping or mincing the chives: Gather the chives in a tight bundle and you can wrap a paper towel or plastic wrap over the bottom of the chives to hold it together tightly. Then, using a chef’s knife, finely chop or mince the chives.

close up of chives wrapped in a bundle with the tops finely chopped next to a chef's knife on a white cutting board

Instructions

Step 1. Make the lemon-chive cream cheese by mixing the cream cheese with lemon juice, finely chopped chives, and a pinch of salt and pepper in a small bowl. Taste it and adjust the salt and pepper to your preference. I generally overseason this slightly so that it accounts for the lack of seasoning on the cucumber and avocado.

lemon-chive cream cheese being mixed with a spoon in a small white bowl

Step 2. To each tortilla, add the ingredients in the following order: lemon and chive cream cheese, smoked salmon, sliced avocado, and cucumber.

a four panel showing the progression of assembling a smoked salmon wrap - top left spread the cream cheese over two tortillas, top right adds the smoked salmon, bottom left adds avocado, and finally bottom right adds the cucumber

Step 3. Wrap the tortillas tightly around the filling.

two smoked salmon avocado and cream cheese wraps tightly wrapped and laid next to each other on a white plate shown from overhead

Step 4. Cut them in half and either serve now or refrigerate the wraps for later.

close up cross section of a wrap containing smoked salmon avocado cucumber and cream cheese cut in half and stacked on top of each other

These wraps have such a striking color, with the green of the cucumber and avocado and the pink-orange hues of the smoked salmon. When you bite in, you’re treated to a delightfully creamy freshness and herbiness, while the cucumber provides some crunch to balance the creamy and silky texture.

angled top view of four halfs of a smoked salmon wrap on a white plate with two halves on top and two on the bottom

smoked salmon wraps cut in half stacked on top of each other to make two on top and two on bottom placed on a white plate against a dark wooden background

You can also pack them to go for a work lunch or road trip meal. Be sure to not have them out of the fridge for more than 2 hours (or less than an hour if it’s a hot day). Refrigerate them until ready to serve but preferably eat them on the same day as making them or at least within a day for the best flavor/taste.

I packed my wrap with some sliced bell pepper and a generous handful of mixed nuts. Even if you’re pushed for time in the morning, you only need 10 or so minutes to put a lunch like this together.

close up view of a smoked salmon wrap in a translucent lunchbox with three compartments the other two containing sliced bell pepper and mixed nuts

If you made this and really enjoyed it, let me know in a review below. I would also like to know in the comments whether you have them for a to-go lunch and what else you served them with.

More Smoked Salmon Recipes

overhead view of two bowls of smoked salmon salad with feta avocado and nuts — Smoked Salmon Salad with Avocado, Arugula, and Goat Cheese

smoked salmon pinwheels placed in rows of four by six on a rectangular white plate on a dark wood background — Smoked Salmon Tortilla Roll-Ups

overhead view of four puff pastry tarts on a baking tray with scrambled egg smoked salmon chives and creme fraiche — Brunch Puff Pastry Tarts with Smoked Salmon

I love creating recipes with smoked salmon. Many people think it’s something you only get for fancy parties or get-togethers, but you can also use it in everyday recipes. These loaded bagels with scrambled eggs and this smoked salmon salad are two of my favorites, and they don’t take long to put together at all.

For brunch, try these smoked salmon and scrambled egg puff pastry tarts or this avocado toast with smoked salmon. For lunch, I love this salad with goat cheese, walnuts, and avocado.

And, if hosting, I love to make either these delightful smoked salmon crostini with herb cream cheese or these smoked salmon tortilla pinwheels.

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