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2 Blackened Salmon Wrap halves on a white plate over a white backdrop with limes and a white bowl in the background
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5 from 5 votes

Blackened Salmon Wraps with Avocado Slaw

Blackened Salmon Wraps with Avocado Slaw is an easy recipe that you can enjoy for lunch or dinner. These wraps can also be made gluten free or low carb, if needed.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Dish
Cuisine: American, Gluten Free, Low Carb, Seafood
Servings: 4 wraps
Calories: 383kcal


Blackened Salmon

Avocado Cabbage Slaw

  • 2 cups cabbage * shredded
  • 1 avocado
  • 1 lime * juiced
  • 1 tablespoon agave
  • salt and pepper * to taste
  • 4 flour tortillas


Blackened Salmon

  • Pat the salmon dry with a paper towel.
  • Sprinkle on the blackening seasoning and rub in until the top of the salmon is completely covered.
  • Heat 1 tablespoon of olive oil in a skillet over high heat. Once the skillet is nice and hot add the salmon and cook for about 2 minutes.  
  • Flip and cook an additional 2-3 minutes, or until it's cooked through and the skin, if there is any, is crisp.
  • Remove from the skillet and set aside to cool. Once cool, flake with a fork.

Avocado Cabbage Slaw

  • To make the avocado slaw, place the shredded cabbage in a medium bowl.  
  • In a blender combine the avocado, lime juice, 1 tablespoon of the olive oil, agave.
  • Blend until smooth, then mix into the cabbage until it's all coated. Taste and season with salt and pepper, if desired.
  • To assemble the wraps, place about 1/2 cup of the Avocado Slaw on the center of each tortilla. Divide the flaked salmon over the slaw. Fold over one side of the tortilla, tuck in the other two sides and roll.



How to Make Gluten Free Blackened Salmon Wraps

To make this recipe gluten free, simply use gluten free tortillas.

How to Make Low Carb Blackened Salmon Wraps

To make this recipe low carb, substitute a tablespoon of brown sugar substitute for the agave and use low carb tortillas.

Tips and Techniques

  • You can make the salmon ahead of time and store it in the refrigerator until needed. You can also chop the cabbage and juice the lime, but it is recommended to wait to prep the avocado until you are ready to eat.
  • Store leftovers separately in air-tight containers. The salmon can be stored for up to 3 days. The avocado slaw is best used within a day or two at most.
** Nutritional information is an estimate and may vary.


Serving: 1wrap | Calories: 383kcal | Carbohydrates: 27g | Protein: 20g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 786mg | Potassium: 782mg | Fiber: 5g | Sugar: 6g | Vitamin A: 140IU | Vitamin C: 22.7mg | Calcium: 68mg | Iron: 2.2mg