Salmon and Rice Burritos
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 6-8 burritos
  • 6-8 tortillas (I used flour tortillas)
  • ½ - ¾ lb cooked salmon - I like mine poached
  • ½ lb cooked green beans
  • 4 hard boiled eggs
  • 2-3 green onions, thinly sliced
Rice Pilaf:
  • 1 Tablespoon butter or oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 cup long grain white rice (I use basmati)
  • 1½ cups chicken broth, hot (you can use boiling water or vegetable broth instead)
  • 1 Tablespoon fresh minced parsley
Yogurt Herb Dressing:
  • ½ cup Greek yogurt
  • 1 Tablespoon lemon juice
  • 1 very small shallot or ½ of a shallot, minced
  • 1 very small garlic clove, minced
  • ½ Tablespoon Dijon mustard
  • 1 teaspoon Sriracha sauce, optional
  • 1-2 Tablespoons fresh herbs minced - parsley, dill, etc.
  • salt, ground black pepper, to taste
  1. If you have leftover cooked salmon, it works great in this recipe. Keep it cold. Seafood does not reheat well. Otherwise, poach the salmon. Flake the salmon with a fork into large chunks.
  2. Make the rice pilaf.
  3. In a saucepan, melt the butter or oil. Add the onion and garlic, season with salt. Cook for about 5 minutes, just until the onions are tender and starting to turn golden.
  4. Add the rice and cook it for 2-4 minutes, until every grain is coated in the butter/oil and the rice starts to smell toasted.
  5. Pour in the broth. Since it's hot, it will boil immediately. Cover the saucepan right away and reduce the heat to the lowest setting. Cook without uncovering for 15 minutes.
  6. Turn off the heat and let it stand for another 5 minutes. Stir in the fresh parsley.
  7. While the rice is cooking, prep the rest of the ingredients.
  8. Peel and chop the hard boiled eggs.
  9. Cut the cooked green beans into bite sized pieces. You can steam the beans or cook them in boiling water for 3-5 minutes.
  10. Stir all the ingredients for the Yogurt Herb dressing in a bowl.
  11. When the rice has cooked, assemble the burritos.
  12. Warm the flour tortillas in a microwave, in the oven or on the stovetop. You just want the tortillas to be heated through and soft, don't let them get crispy.
  13. Scoop a portion of the rice pilaf slightly below the center of the tortilla, leaving some room on both sides.
  14. Top with some chunks of salmon. Place the hard boiled eggs, green onions and green beans on top of the rice and salmon.
  15. Spoon some of the dressing over all these yummy ingredients.
  16. Fold the sides in and while you are holding them, bring the bottom of the tortilla over the filling and roll the burrito tightly, squeezing the filling portion back toward you as you roll, until you have a neat burrito.
  17. You can eat it whole or cut it in half. If you use large tortillas, you should have about 5-7 burritos. I used medium sized tortillas from Trader Joes, so those yield 7-8 burritos.
  18. To serve, you can eat them cold, or warm them up in the microwave or oven. You can also brown the burritos on all sides in a skillet with some oil. Serve some extra Yogurt Herb Dressing on the side.
Recipe by Olga's Flavor Factory at