Baked Salmon Pita Wraps with Tzatziki
Ingredients
- For the Baked Salmon
- 1 lb (450 g) salmon fillet
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- For the Wraps
- 4 pita breads or pocketless Greek-style pitas
- 1 cup shredded lettuce or mixed greens
- 1 cup cucumber slices
- 1 cup cherry tomatoes, halved
- 1/4 cup thinly sliced red onion
- Fresh dill or parsley for garnish
- Optional: crumbled feta cheese
- For the Tzatziki
- 1 cup Greek yogurt
- 1/2 cup grated cucumber (squeezed to remove water)
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place salmon on a parchment-lined baking sheet.
- Drizzle with olive oil and lemon juice, then season with garlic powder, oregano, paprika, salt, and pepper.
- Bake for 12–15 minutes until salmon flakes easily with a fork.
- Prepare tzatziki by mixing all sauce ingredients in a bowl and setting aside.
- Warm pita bread in a skillet or oven for 1–2 minutes.
- Flake baked salmon into large chunks.
- Assemble each wrap with lettuce, cucumbers, tomatoes, onion, salmon, herbs, and tzatziki.