Crunchy Salmon Caesar Wraps

Name: Crunchy Salmon Caesar Wraps
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 2 salmon fillets; Olive oil; Salt &amp; pepper; ¾ cup Greek yoghurt or kefir; 2–3 anchovies; 1 garlic clove; Juice of ½ lemon; Small handful parsley or dill; ¼ cup grated parmesan; 1 tsp Dijon mustard; 3 tbsp unflavoured collagen powder; Drizzle olive oil; Black pepper; 2 large wraps; 2–3 cups finely chopped cos/romaine lettuce; 1 avocado, chopped into chunks; 1/4 cup toasted bread crumbs (panko crumbs preferred)

Updated on May 14, 2026 • Time to read: 1 minute

By Laura Saunders

This recipe supports skin health from multiple angles by providing healthy fats, collagen-building nutrients, protein, antioxidants and ingredients that support the gut–skin connection.

Crunchy Salmon Caesar Wraps

Holist

Author

Holist

Servings

Prep Time

15 minutes

Cook Time

15 minutes

Salmon: Rich in omega-3 fatty acids which help support skin hydration, elasticity and reduce inflammation that can contribute to skin irritation and premature ageing. Salmon also provides high-quality protein which is important for skin repair and regeneration.

Collagen powder: Provides amino acids like glycine and proline, which are key structural components of collagen. These help support skin elasticity, firmness and overall skin repair.

Greek yoghurt or kefir: Provide protein and beneficial bacteria that support the gut microbiome. A healthy microbiome is closely linked to lower inflammation, improved nutrient absorption and more balanced skin.

Avocado + olive oil: Rich in healthy fats and vitamin E which help support the skin barrier, maintain hydration and protect skin cells from oxidative stress.

Anchovies + parmesan: Provide minerals, healthy fats and nutrients that support overall cellular function and skin health.

Ingredients

For the salmon

2 salmon fillets
Olive oil
Salt & pepper

For the collagen Caesar dressing

¾ cup Greek yoghurt or kefir
2–3 anchovies
1 garlic clove
Juice of ½ lemon
Small handful parsley or dill
¼ cup grated parmesan
1 tsp Dijon mustard
3 tbsp unflavoured collagen powder
Drizzle olive oil
Black pepper

For the wraps

2 large wraps
2–3 cups finely chopped cos/romaine lettuce
1 avocado, chopped into chunks
1/4 cup toasted bread crumbs (panko crumbs preferred)

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Directions

Preheat oven to 220°C.
Pat salmon dry and season generously with olive oil, salt & pepper.
Bake for 10–15 minutes until golden with slightly crispy edges.
Allow to cool slightly, then flake into large chunks.
Add to a blender: Greek yoghurt or kefir, anchovies, garlic, lemon juice, herbs, parmesan, Dijon mustard, collagen powder, olive oil & black pepper.
Blend until thick, creamy and smooth.
Toss chopped lettuce with the dressing until well coated.

For Assembly

Layer on dressed lettuce mixture, avocado chunks, chunky salmon pieces, toasted bread crumbs, extra parmesan if desired
Fold tightly into a wrap.
Optional: lightly toast in a pan for extra crunch.

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