Summer weight loss recipe: Smoked Salmon Wraps with Spinach & Artichoke Hummus

Summer weight loss recipe: Smoked Salmon Wraps with Spinach & Artichoke Hummus

Lunch is one of those things that most of our clients struggle with. Either they have a lot of temptations at work, or didn't have time to prep that morning so they just go without eating. Not to mention the struggle is real when it comes to making your lunch delicious, nutritious, and exciting!

This recipe does just that.

This is a simple and delicious way to spice up your lunch. Make the hummus ahead of time and store for the week, and then just throw together the wrap in the morning!

Note that the macros for lox depend on the variety of salmon. We've calculated the macros for this recipe using standard Atlantic salmon lox. For a lower-fat alternative, look for lox made from sockeye salmon found in the Pacific Northwest.

Serves: 1, Serving size: 170 g

Calories: 291, Protien: 20 g, Carbs: 27 g, Fat: 12 g

Ingredients for Hummus

  • 2 cloves garlic
  • 1/2 tsp salt
  • 1 x 15 oz can of chickpeas, drained
  • 140 g 2% plain Greek yogurt
  • 1 x 12 oz jar of marinated artichoke hearts*, drained (about 200 grams of artichokes)
  • 1 x 10 oz box of frozen spinach, thawed and drained (about 175 g/1 cup after draining)
  • the juice of 1 lemon
  • 1/2 tsp red pepper flakes

Ingredients for wrap

  • 50 g smoked salmon lox
  • 75 g spinach & artichoke hummus
  • 5 g red onion, thinly sliced
  • 1 x 7-8" tortilla (the macros for this recipe were calculated using Bakestone Brothers' Organic Multigrain tortillas)


  • Prep the hummus
  1. Place the defrosted spinach in a paper towel and squeeze to remove any excess water. Roughly chop the spinach and the artichokes.
  2. Blitz the garlic and salt in a food processor until it sticks to the side of the bowl. Scrape the bowl down and add the drained chickpeas and Greek yogurt. Pulse until smooth.
  3. Transfer the hummus to a bowl and add the chopped spinach, artichokes, the juice of one lemon and red pepper flakes. Stir until combined and add more salt, pepper and lemon juice to taste.
  4. Store in an airtight container in the refrigerator.
  • Spread the spinach and artichoke hummus across tortilla, leaving a 1/2 inch border at the edge. Lay 50 grams of lox over the hummus in an even layer and scatter the red onions over the top. Roll up tightly and cut in half.
  • Store the prepared wraps in an airtight container and enjoy for lunch!

Don't have time to make our Spinach and Artichoke hummus? Buy a jar of prepared spinach and artichoke dip and a container of hummus and stir the two together! Just don't forget to adjust the macros.

*Keep in mind that the macro counts for marinated artichoke hearts vary widely depending on whether or not the artichokes are marinated in oil or water, so your macro count may vary. Marinated artichokes can be found in the canned goods aisle or in the pasta section of the grocery store.

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