Soft and charred homemade flatbread is the perfect canvas for a bold Mediterranean-inspired filling. Flaky salmon mixed with harissa, roasted cherry tomatoes, tangy feta, briny capers, fresh greens, and crisp red onions come together in a satisfying and vibrant dish that works as a lunch wrap or a light dinner.

Why You’ll Love This Recipe

This recipe offers a delightful mix of textures and flavors: warm, slightly crisp flatbread; spicy, tender salmon; juicy roasted tomatoes; and cool, creamy toppings. It’s easy to prepare, packed with nutrients, and highly customizable. Whether you’re using leftover salmon or cooking fresh, this dish transforms simple ingredients into a gourmet wrap that feels both wholesome and indulgent.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the flatbread:

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup Greek yogurt
• 1 tablespoon olive oil

For the filling:

• 1 cup cooked salmon, flaked
• 1 tablespoon harissa paste or sriracha
• 1/2 cup cherry tomatoes
• 1/4 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 red onion, thinly sliced
• 1/2 cup mixed salad greens
• 2 tablespoons capers, chopped
• 1/4 cup crumbled feta cheese
• Fresh parsley, chopped (optional)

Directions

1. In a bowl, whisk together the flour, baking powder, and salt. Add the Greek yogurt and olive oil, mixing until a dough forms.
2. Knead the dough on a floured surface for 2–3 minutes until smooth. Divide into four equal balls.
3. Roll each ball into a thin round.
4. Heat a dry skillet over medium-high heat and cook each flatbread for about 2 minutes per side until puffed and lightly charred. Set aside.
5. Toss cherry tomatoes with olive oil and salt, then roast at 400°F (200°C) for 10–12 minutes until blistered and slightly softened.
6. In a small bowl, mix the flaked salmon with harissa paste or sriracha.
7. To assemble the wraps, lay a flatbread on a plate. Add a layer of salad greens, then top with spicy salmon, roasted cherry tomatoes, red onion slices, feta cheese, and chopped capers.
8. Garnish with fresh parsley if desired.
9. Serve folded or rolled as a wrap.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Vegetarian version: Replace salmon with roasted chickpeas or grilled halloumi.
• Extra spicy: Add thinly sliced jalapeños or a drizzle of chili oil.
• Different sauces: Try tzatziki or garlic yogurt sauce instead of harissa.
• Low-carb option: Serve the filling over greens as a salad bowl instead of using flatbread.
• Add grains: Include cooked quinoa or couscous for a more filling option.

storage/reheating

Store all components separately to maintain freshness. Cooked flatbread can be kept in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat in a dry skillet before serving. Salmon and roasted tomatoes should be stored in the refrigerator and consumed within 3 days. Reheat gently in a pan or microwave. Assemble the wraps fresh to avoid sogginess.

FAQs

Can I use store-bought flatbread?

Yes, you can use store-bought flatbread or naan, but homemade adds superior texture and flavor.

Is there a substitute for Greek yogurt in the dough?

You can use plain regular yogurt, though the dough may be slightly softer.

Can I make the flatbread ahead of time?

Yes, cook and cool the flatbread, then store in an airtight container. Reheat briefly in a skillet before using.

What kind of salmon should I use?

Any cooked salmon—baked, grilled, or poached—works well. Leftovers are ideal for this recipe.

Can I use a different fish?

Yes, flaked tuna or grilled white fish also work, though the flavor will vary.

How do I keep the flatbread from getting soggy?

Assemble the wrap just before serving, and avoid overloading with wet ingredients.

Is this recipe spicy?

It’s mildly spicy due to the harissa or sriracha. Adjust the amount based on your heat preference.

Can I make this gluten-free?

Yes, use a gluten-free flour blend for the flatbread or substitute with gluten-free wraps.

How can I make this more filling?

Add a spread like hummus or a scoop of quinoa for extra substance.

Can I roast the tomatoes ahead of time?

Yes, roasted tomatoes can be stored in the fridge for up to 3 days and used cold or reheated.

Conclusion

Grilled Flatbread with Spicy Salmon, Roasted Tomatoes & Feta is a fresh, bold, and satisfying meal that comes together with minimal effort. Whether served as a quick lunch or a dinner wrap, it’s a delicious way to enjoy the richness of salmon with the brightness of Mediterranean flavors—all wrapped in warm, homemade flatbread.

Grilled Flatbread with Spicy Salmon, Roasted Tomatoes & Feta

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• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 wraps
• Category: Lunch, Dinner
• Method: Grilled, Roasted
• Cuisine: Mediterranean
• Diet: Halal

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Description

Pain plat maison carbonisé enroulé autour de saumon émietté épicé, de tomates rôties, de légumes croquants, de câpres et de feta acidulée – un repas audacieux d’inspiration méditerranéenne plein de saveurs.

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Ingredients

• 2 tasses de farine tout usage
• 1/2 cuillère à café de levure chimique
• 1/2 cuillère à café de sel
• 3/4 tasse de yaourt grec
• 1 cuillère à soupe d’huile d’olive
• 1 tasse de saumon cuit, émietté
• 1 cuillère à soupe de pâte de harissa ou de sriracha
• 1/2 tasse de tomates cerises
• 1/4 cuillère à café d’huile d’olive
• 1/4 cuillère à café de sel
• 1/4 d’oignon rouge, finement tranché
• 1/2 tasse de salade verte mélangée
• 2 cuillères à soupe de câpres hachées
• 1/4 tasse de fromage feta émietté
• Persil frais haché (facultatif)

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Instructions

1. Dans un bol, mélanger la farine, la levure chimique et le sel. Ajouter le yaourt et l’huile d’olive. Remuer jusqu’à obtenir une pâte.
2. Pétrir la pâte sur un plan de travail fariné pendant 2 à 3 minutes. Diviser en 4 boules et les étaler pour obtenir un disque plat.
3. Faire chauffer une poêle à feu moyen-vif. Cuire chaque pain plat 2 minutes de chaque côté, jusqu’à ce qu’il soit gonflé et grillé. Réserver.
4. Mélangez les tomates cerises avec l’huile d’olive et le sel, puis faites-les rôtir à 200 °C (400 °F) pendant 10 à 12 minutes jusqu’à ce qu’elles soient cloquées.
5. Mélangez le saumon émietté avec de la harissa ou de la sriracha pour plus de piquant.
6. Pour assembler, disposez un pain plat, ajoutez une couche de verdure, déposez du saumon épicé à la cuillère, garnissez de tomates rôties, d’oignon rouge, de feta et de câpres.
7. Garnir de persil et servir plié ou roulé.

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Notes

• Utilisez du pain plat acheté en magasin pour gagner du temps.
• Ajustez le niveau d’épices en changeant la quantité de harissa ou de sriracha.
• Servir avec des quartiers de citron pour plus de luminosité.
• À déguster de préférence chaud et fraîchement assemblé.

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Nutrition

• Serving Size: 1 wrap
• Calories: 370
• Sugar: 3g
• Sodium: 480mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 50mg