Veggie Salmon Wrap with Pickled Berries

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Colorful, filling, and naturally sweetened with California Giant berries, this Veggie Salmon Wrap with Pickled Berries will be one of your favorite summer entrees!


    For the Quick Pickled Berries and Onions:

  • ¼ large red onion, thinly sliced into half moon half
  • ½ cup California Giant berries
  • ½ cup apple cider vinegar
  • ¼ cup water
  • 1 teaspoon sea salt
  • 1 tablespoon maple or honey
  • For the Salmon Wrap:

  • ⅓ cup cabbage, shredded
  • ⅓ cup carrots, shredded
  • 2-3 strips of thinly sliced cucumber
  • 1 cup salmon, cooked and shredded
  • 1 green tortilla wrap
  • Handful of cilantro
  • Sea salt


      • Start by making the pickled berries and onions. Add everything into a jar, seal, and pop into the fridge to store - it will be ready within 1 hour.
      • In the meantime, make the salmon wrap by assembling the ingredients. Lay the tortilla wrap down, and to the center of the wrap, add the shredded salmon - be sure to leave a 1” border from the top and bottom of the tortilla wrap. Next, layer on top of the salmon the cabbage, carrots, cucumber slices, cilantro and dash of sea salt.
      • Wrap the tortilla like a burrito - folding the bottom, the top and then both sides (see video for full detail) and enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!