High-Protein Salmon Burritos (Easy Recipe with Paleo Options)
If you can’t tell from all my recent cooking videos, I’m a total foodie! I love eating tasty food, and I’m so grateful to my mama for teaching me how to cook. I haven’t always been committed to eating clean. But when I got serious about my health, I was able to still keep meals fresh, interesting, and satisfying on an emotional level while still hitting my macros.
Salmon is a favorite protein of mine because its rich in Omega 3s, healthy fats that help regulate cognitive function and inflammation, among other things. I recently read The Fat Resistance Diet by Dr. Leo Galland, and he goes into a lot of detail about how inflammation can wreck havoc on the body and even lead to weight gain! Not surprisingly, one of Dr. Galland’s recommendations is to eat more seafood, including wild salmon.
This recipe for salmon burritos is very customizable. You can either use canned salmon or cook a thawed filet and flake it yourself. You can also vary the tortilla to fit your diet and macronutrient goals. I’ve been eating more Paleo lately, so lettuce is my go-to for a tortilla stand in. If you can handle grains, a sprouted tortilla is another good options. Some of my clients like those Paleo coconut tortillas you can find in natural food markets, while others swear by homemade cassava flour tortillas.
However you make this recipe, make sure to log your macros in an app like MyFitnessPal. I like tracking my macros because it helps me know if I’m eating enough protein. I follow the recommendation to get about 1 gram of protein per pound of body weight. This may seem like a lot, but recipes like this one for salmon burritos will help you hit your goals.
High-Protein Salmon Burrito, with Paleo Recipe Options
1 lb cooked salmon filet or 2 cans of salmon in water, drained
1 small can Ortega chiles
2 cloves of garlic chopped (1-1/2 tsp)
4 egg whites
Fresh cilantro as finisher
Black pepper and salt to taste
Sprouted tortillas or lettuce for wraps
Step 1:
Heat skillet on medium high, flake salmon the salmon and brown it slightly until any excess moisture is gone. Then add Ortega chiles and garlic. Put on low heat, just enough to keep everything warm.
Step 2:
Beat the egg whites till peak. Gently fold stiffened egg whites into the salmon mixture until they are completely incorporated. Season with salt and pepper to taste.
Step 3:
Heat up tortillas, add salmon and cilantro. Top with salsa or hot sauce as desired. Weigh out salmon in each tortilla to account for macros and caloric intake, then serve.