
Lox-style wrap with cream cheese, capers, and dill
Prep Time
5 min
Cook Time
0 min
Total Time
5 min
Servings
4
4 wraps
Difficulty
Easy
Cost
Premium
$$$
Lox-style wrap with cream cheese, capers, and dill
Silky smoked salmon on a bed of herb cream cheese with capers, thinly sliced red onion, fresh dill, and a squeeze of lemon in a soft tortilla. Everything bagel vibes in a wrap.
5m
Prep Time
0m
Cook Time
5m
Total Time
4
Servings
Easy
Difficulty
Premium $$$
Cost
(Updated )
All the flavors of a loaded lox bagel in a lighter, more portable wrap format. The cream cheese acts as the glue that holds everything together while the capers add briny pops of flavor.
Test Kitchen Pick
Thermometer
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This is the kind of recipe where doneness changes the result fast. A quick thermometer helps you pull it at the right moment instead of guessing.
The easiest upgrade here is accuracy, not another pan.
If you cook meat or fish regularly, an instant-read thermometer gets used constantly.
Shop thermometer options for this recipeSpread softened cream cheese evenly across each tortilla.
Layer smoked salmon slices over the cream cheese.
Scatter capers and thinly sliced red onion on top.
Add fresh dill sprigs and a squeeze of lemon juice.
Roll tightly, slice in half diagonally, and serve with extra lemon wedges.
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Both spread well and pair beautifully with salmon
Both bring the same silky, smoky element
Sprinkle everything bagel seasoning on the cream cheese for the full bagel experience.
Let the cream cheese come to room temperature for the easiest, smoothest spreading.
Wrap tightly in plastic and refrigerate for up to 1 day. Best eaten fresh.
Serve cold—do not heat smoked salmon wraps.
Per serving (30mg) · 4 servings
A moderate-calorie serving · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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