Preparation Instructions

COOK FISH: Cook Morey’s Wild Salmon Steakhouse Fillets according to package directions using the baking method. Flake into pieces; set aside.

PREPARE SALAD: In large bowl, toss together kale, Caesar dressing, lemon juice, 2 Tbsp. bacon, and 2 Tbsp. cheese.

TO SERVE: Top tortillas evenly with kale salad followed by flaked salmon. Garnish with remaining bacon bits and remaining cheese. Fold in sides and roll to enclose filling.

PRO TIP: For added texture and richness, add sliced avocado, if desired.


  • 4 Morey’s Wild Salmon Steakhouse Fillets
  • 4 cups finely chopped trimmed kale
  • 1/4 cup Caesar dressing
  • 2 Tbsp. freshly squeezed lemon juice
  • 1/4 cup crumbled cooked bacon, divided
  • 1/4 cup grated Parmesan cheese, divided
  • 4 large (10-inch) tortillas, warmed

Prep Time
Less than 20 min

Serving Size

Additional Product Options
You can also use:
Wild Salmon Seasoned Grill

Drink Pairings

Crisp White Wine

Mint Mojito

Light Pilsner

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Salmon and Kale Caesar Wrap
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