Ingredients
Equipment
Method
- In a mixing bowl, combine the za'atar spice blend, olive oil, salt, and pepper to create a marinade.
- Coat the salmon fillets with the za'atar marinade and set aside to marinate for at least 10 minutes.
- Heat a non-stick skillet over medium heat. Add the marinated salmon and cook for about 5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. Remove from the pan and let rest.
- In the same skillet, add the trimmed green beans and chopped kale. Sauté for about 4-5 minutes until the greens are wilted and the beans are tender-crisp. Season with salt and pepper to taste.
- To assemble the wraps, place a generous portion of the sautéed greens and the cooked salmon on each whole wheat wrap.
- Fold the sides of the wrap inward and roll tightly from the bottom up.
- Cut each wrap in half and serve with a spoonful of plain yogurt and a side salad. Garnish with lemon wedges and fresh herbs if desired.
Nutrition
Notes
Feel free to substitute other greens like spinach or arugula if you prefer, and remember you can adjust the amount of za'atar to suit your taste—more for a bolder flavor!
If you have leftovers, wrap them tightly in foil and store in the refrigerator for up to 2 days.
Reheat gently on a skillet to keep the wrap crispy.
Enjoy experimenting with sides, and don’t forget to add a squeeze of fresh lemon for an extra burst of flavor!
If you have leftovers, wrap them tightly in foil and store in the refrigerator for up to 2 days.
Reheat gently on a skillet to keep the wrap crispy.
Enjoy experimenting with sides, and don’t forget to add a squeeze of fresh lemon for an extra burst of flavor!