Salmon and Rice Burritos

These Salmon Rice Burritos are the perfect healthy, make-ahead meal. Packed with tender salmon, flavorful rice, and fresh ingredients, they’re easy to prep, delicious, and perfect for a quick lunch or dinner.

Looking for a meal that’s healthy, delicious, and easy to eat on the go? These Salmon Rice Burritos check all the boxes. With a perfect balance of tender salmon, flavorful rice, and fresh veggies, this is an all-in-one meal that’s packed with nutrition and flavor. Plus, you can make them ahead of time—perfect for busy days when you need something quick and satisfying!

If you love seafood and rice, like I do, these burritos are a game-changer. They’re a great way to use up leftover rice or cooked salmon and turn them into something exciting. I love the combination of flavors in this recipe—salmon and rice wrapped in a soft tortilla, all held together with a delicious, tangy sauce. Whether you eat them cold, heat them up in the microwave, or crisp them up in a skillet, these burritos are always a hit.

The best part? You can easily prep these in advance, making them a perfect option for meal prepping or a quick lunch throughout the week. If you’re craving a comforting, healthy meal that’s also simple to put together, this recipe is for you!

Ingredients:

6-8 tortillas (I used flour tortillas)

1/2 – 3/4 lb cooked salmon – I like mine poached

1/2 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)

1 1/2 cups chicken broth, hot (you can use boiling water or vegetable broth instead)

1 Tablespoon fresh minced parsley

Yogurt Herb Dressing:

1/2 cup Greek yogurt

1 Tablespoon lemon juice

1 very small shallot or 1/2 of a shallot, minced

1 very small garlic clove, minced

1/2 Tablespoon Dijon mustard

1 teaspoon Sriracha sauce, optional

1-2 Tablespoons fresh herbs minced – parsley, dill, etc.

salt, ground black pepper, to taste

How To Make Salmon Rice Burritos

If you have leftover cooked salmon, it works great in this recipe. It doesn’t have to be poached – it can be broiled, roasted sautéed, etc. I have a bunch of Salmon Recipe on my blog, so you can use the leftovers from any of them for this recipe. Keep it cold. Seafood does not reheat well.

I LOVE poached salmon. I could go on and on about how juicy and flavorful it is, but I’ll spare you my gushing. I have a recipe for Poached Salmon on my blog already.

Poaching is cooking by simmering in a small amount of liquid. The method I use is a combination of poaching and steaming.

Flake the salmon with a fork into large chunks. 

Make the rice pilaf. 

If you have leftover rice, use it in this recipe.You can also use couscous instead of rice. Since I was recreating everything from scratch specifically for this recipe, I poached the salmon, made the rice, cooked the hard boiled eggs and green beans, but technically, this is the perfect time to use up leftovers, or do all these steps in advance.

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. 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. 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. Turn off the heat and let it stand for another 5 minutes. Stir in the fresh parsley.

Do you see how fluffy the rice is?

While the rice is cooking, prep the rest of the ingredients. (If you don’t have all the ingredients cooked, you should be able to get it all cooked while the rice is cooking.)

Peel and chop the hard boiled eggs. I have a recipe for perfect hard boiled eggs here.

Cut the cooked green beans into bite sized pieces. You can steam the beans or cook them in boiling water for 3-5 minutes. What do my husband and I eat even more often than rice and seafood? Green beans:).

Stir all the ingredients for the Yogurt Herb dressing in a bowl.

When the rice has cooked, assemble the burritos.

Warm the flour tortillas in a microwave, in the oven or on the stovetop. I like to do it in a dry skillet on the stovetop. You only need about 10 seconds per side. You just want the tortillas to be heated through and soft, don’t let them get crispy and dry.

Scoop a portion of the rice pilaf slightly below the center of the tortilla, leaving some room on both sides.  Top with some chunks of salmon. Place the hard boiled eggs, green onions and green beans on top of the rice and salmon. If you have leftover cooked asparagus, broccoli, carrots, mushrooms, etc – use them instead of the green beans. Spoon some of the dressing over all these yummy ingredients. You can also use Ranch Dressing instead of the Yogurt Herb Dressing. 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.

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.

To serve, you can serve it cold, or warm it 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. 

Salmon and Rice Burritos

Olga Klyuchits

These Salmon Rice Burritos are the perfect healthy, make-ahead meal. Packed with tender salmon, flavorful rice, and fresh ingredients, they’re easy to prep, delicious, and perfect for a quick lunch or dinner!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Entree

Servings 6 burritos

Ingredients

  

1x2x3x

• 6-8 tortillas I used flour tortillas
• 1/2 - 3/4 lb cooked salmon - I like mine poached
• 1/2 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
• 1 1/2 cups chicken broth hot (you can use boiling water or vegetable broth instead)
• 1 Tablespoon fresh minced parsley

Yogurt Herb Dressing:

• 1/2 cup Greek yogurt
• 1 Tablespoon lemon juice
• 1 very small shallot or 1/2 of a shallot minced
• 1 very small garlic clove minced
• 1/2 Tablespoon Dijon mustard
• 1 teaspoon Sriracha sauce optional
• 1-2 Tablespoons fresh herbs minced - parsley dill, etc.
• salt ground black pepper, to taste

Instructions

 

• 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.
• Make the rice pilaf.
• 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.
• 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.
• 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.
• Turn off the heat and let it stand for another 5 minutes. Stir in the fresh parsley.
• While the rice is cooking, prep the rest of the ingredients.
• Peel and chop the hard boiled eggs.
• Cut the cooked green beans into bite sized pieces. You can steam the beans or cook them in boiling water for 3-5 minutes.
• Stir all the ingredients for the Yogurt Herb dressing in a bowl.
• When the rice has cooked, assemble the burritos.
• 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.
• Scoop a portion of the rice pilaf slightly below the center of the tortilla, leaving some room on both sides.
• Top with some chunks of salmon. Place the hard boiled eggs, green onions and green beans on top of the rice and salmon.
• Spoon some of the dressing over all these yummy ingredients.
• 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.
• 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.
• 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.

Tried this recipe?Let us know how it was!