Smoked Salmon, Grape, & Spinach Wrap with @Sabra Sandwich Spread #sponsored

by Sarah on October 1, 2016 · 1 comment

I received free samples of Sabra Spreads mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.


Call me gobsmacked the first time I saw The Professor swipe hummus across a piece of bread and make a sandwich.

For someone who won’t let me put any toppings but cheese on pizza, let’s just say, hummus on a sandwich is thinking WAY outside of the culinary box.img_8607-1280x854

It should NOT be surprising, then, that The Professor was also the first to dig into (spread onto?) the new Sabra Spreads that made their way to our doorstep.img_8592-1280x853

[I have no idea if he liked them or not, but this also means nothing, as the only time he will comment on how good something is is 1) if someone else made it, and 2) that someone is a professional chef.]


I knew that when it came to this recipe contest (co-sponsored by The Recipe Redux), I really needed to think outside of the (lunch) box, so to speak, but it turns out, the random combination that came about because of the random things I tend to buy without knowing how I’ll use them is NOT THAT WEIRD. In fact, I found quite a few recipes pairing grapes and salmon…but none on a sandwich!


I wanted to keep this as Low FODMAP as possible, and since 1 Tbsp. of hummus is moderately “safe” on the diet, I figured 1 Tbsp. of sandwich spread would also be OK. [I suffered very few consequences that I can report.]


This is on a corn tortilla (for FODMAP friendly purposes), but it would taste great on a flour or whole wheat tortilla or wrap as well.


You might still think the combo sounds strange, and that’s OK.

The Professor would eat it, though.*


*OK, he definitely would NOT eat this, but that doesn’t mean you shouldn’t. :)

Smoked Salmon, Grape, & Spinach Wrap

  • 1 large corn, flour, or whole wheat tortilla
  • 1-2 Tbsp. Sabra Spreads Sea Salt & Cracked Black Pepper
  • 2 oz. thinly sliced smoked salmon
  • 1 cup loosely packed baby spinach
  • 1/3 cup chopped red grapes
  • 2 Tbsp. crumbled feta
  1. Spread Sabra Spread onto tortilla.
  2. Layer salmon and spinach on top.
  3. Sprinkle with grapes and feta cheese.
  4. Roll up and eat!

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{ 1 comment }

Deanna Segrave-Daly October 1, 2016 at 4:40 pm

That’s my kind of sandwich!! So making this with my leftover samples :)

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