I first made this recipe about 8 years before I went to culinary school. I was training for a marathon and was interested in finding recovery meals for after a long run. Runner’s World had this in their recipe bank and it became the inspiration for my version. This was a hit for my “On the Menu” Monday night dinner clients. I still love to make this for current clients and myself. It has a low ingredient list and it’s super healthy and delicious, with a balance of protein and nutrients.
Spicy Salmon Gyro Lettuce Wraps
Serves 4 (3 lettuce wraps is a serving)
4 x 4-5 oz Salmon filets
1 tb olive oil
1 tb each chili powder, cumin, chipotle chili powder (mix together you may have extra)
salt/pepper to taste
2 heads Bibb lettuce or leaf lettuce
2 roma tomatoes chopped and seeded
1/4 red onion chopped
1/2 cup Tzatziki sauce
8 oz container plain greek yogurt
1/4 english cucumber shredded or cut in cubes
1 tb fresh dill
2 cloves garlic
1 tb lemon juice
Salt/pepper to taste
Place all items in a mini processor and process until combined.
Preheat oven to 325 degrees fahrenheit. Place salmon on a parchment-lined baking sheet. Brush olive oil on each filet, sprinkle with salt, pepper and spice mixer. Bake for 12 minutes until medium. Flake fish and divide among lettuce leaves, top with tomato, onion, and tzatziki sauce.