Mango BBQ Salmon Kale Slaw Wrap with Mango Salsa
Fresh mango, sweet and tangy Mango BBQ salmon, crunchy kale slaw, and a warm toasted tortilla come together in this flavorful Mango BBQ Salmon Kale Slaw Wrap.
This wrap is packed with layers of flavor. The kale is massaged with lemon juice, olive oil, and salt to soften the leaves and break down some of the fibers before adding carrots, red cabbage, toasted corn, and DivineKuizine Remoulade Sauce.
Then there's the mango salsa — fresh, colorful, and slightly sweet with a little kick of flavor from red pepper, red onion, cilantro, lime juice, and DivineKuizine Sugar Spice.
The salmon is pan-seared with a homemade smoky barbecue seasoning, glazed with DivineKuizine Mango BBQ Sauce, and finished in the oven until beautifully glazed.
Everything gets wrapped up burrito-style in a flour tortilla and toasted until golden on the outside.
It's fresh. It's colorful. It's flavorful. And that toasted tortilla at the end? That's the finishing touch.
Why You'll Love This Mango BBQ Salmon Kale Slaw Wrap
There are several layers of flavor and texture in this wrap:
Mango BBQ salmon that's smoky, savory, sweet, and tangy
Kale slaw with carrots, red cabbage, and toasted corn
DivineKuizine Remoulade Sauce for a creamy, flavorful finish
Fresh mango salsa with red pepper, red onion, cilantro, lime, and Sugar Spice
A toasted flour tortilla that gives the finished wrap a delicious golden exterior
It's a great way to turn salmon into something a little different from the usual salmon dinner.
The Perfect Bite-Mango BBQ Salmon Kale Slaw Wrap
You get a little bit of everything in one bite — smoky and sweet Mango BBQ salmon, crunchy vegetables, creamy Remoulade, juicy mango salsa, and a warm toasted tortilla.
The DivineKuizine Mango BBQ Sauce brings the salmon together, while the Sugar Spice adds another layer of flavor to the fresh mango salsa.
And because the kale is massaged before making the slaw, it has a softer texture while still giving the wrap that fresh, hearty bite.
Mango BBQ Salmon Kale Slaw Wrap -Recipe
Servings: 2 large wraps
Prep Time: 25 minutes
Cook Time: 15–20 minutes
Total Time: 40–45 minutes
Oven Temperature: 425°F
Ingredients
Mango BBQ Salmon
2 salmon fillets, about 5–6 oz each
1/2 teaspoon salt
1 teaspoon smoked paprika
1/2 teaspoon smoked salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon DivineKuizine Sugar Spice
1 tablespoon olive oil, for searing
3 tablespoons DivineKuizine Mango BBQ Sauce, plus more for serving
Kale Slaw
4 cups kale, cleaned and cut into thin strips
1/4 teaspoon salt
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/2 cup shredded carrots
1/2 cup thinly sliced red cabbage
1/2 cup fresh corn, removed from the cob
1/4 cup DivineKuizine Remoulade Sauce
Mango Salsa
1 cup fresh mango, diced
1/4 cup red bell pepper, finely diced
1/4 cup red onion, finely diced
2 tablespoons fresh cilantro, chopped
1 teaspoon DivineKuizine Sugar Spice
1/2 diced jalpeno pepper
1 tablespoon fresh lime juice
1/4 teaspoon salt, or to taste
For the Wrap
2 large flour tortillas, burrito-size
Extra DivineKuizine Mango BBQ Sauce, optional
Extra DivineKuizine Remoulade Sauce, optional
Directions
1. Prepare the Kale Slaw
Place the sliced kale in a large bowl.
Add 1/4 teaspoon salt, 1 tablespoon lemon juice, and 1 tablespoon olive oil.
Using clean hands, massage the kale for about 2–3 minutes, squeezing and rubbing the leaves until they become softer and darker in color. This helps break down some of the kale's fibers and makes it more tender.
Add the shredded carrots and sliced red cabbage.
Heat a dry skillet over medium-high heat. Add the corn and cook for about 3–5 minutes, stirring occasionally, until the corn develops some toasted color.
Allow the corn to cool slightly, then add it to the kale mixture.
Add 1/4 cup DivineKuizine Remoulade Sauce and toss everything together until evenly coated.
Taste and adjust the seasoning if needed. Set aside.
2. Make the Mango Salsa
Add the diced mango, red bell pepper, red onion, and cilantro to a bowl.
Add:
1 teaspoon DivineKuizine Sugar Spice
1 tablespoon lime juice
1/4 teaspoon salt
Gently stir everything together.
Taste and adjust the lime juice, salt, or Sugar Spice to your preference.
Set aside while you prepare the salmon.
3. Season the Salmon
In a small bowl, combine:
1/2 teaspoon salt
1 teaspoon smoked paprika
1/2 teaspoon smoked salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon DivineKuizine Sugar Spice
Pat the salmon dry with paper towels.
Season both sides of the salmon with the spice mixture, gently pressing the seasoning into the fish.
4. Pan-Sear the Salmon
Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat.
Place the salmon in the skillet and sear for approximately 2–3 minutes per side, depending on the thickness of the fillets.
Brush the tops of the salmon generously with DivineKuizine Mango BBQ Sauce.
5. Finish the Salmon in the Oven
Transfer the skillet to a preheated 425°F oven.
Cook for approximately 5–8 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time will vary depending on the thickness of your salmon.
During the final couple of minutes, add another light coating of Mango BBQ Sauce if you want an extra-glazed finish.
Remove from the oven and allow the salmon to rest for a few minutes.
6. Assemble the Wraps
Warm the flour tortillas slightly so they are flexible.
Place half of the kale slaw in the center of each tortilla.
Break or slice one salmon fillet into large pieces and place it over the slaw.
Top with a generous spoonful of fresh mango salsa.
Add a little extra Mango BBQ Sauce or Remoulade if desired.
7. Fold Like a Burrito
Fold the sides of the tortilla inward.
Fold the bottom of the tortilla up and over the filling, then roll tightly until you have a sealed burrito-style wrap.
8. Toast the Wrap
Heat a clean skillet over medium heat.
Place the wrap seam-side down in the skillet.
Toast for approximately 2–3 minutes per side, turning carefully, until the tortilla is golden brown and lightly crisp.
You can also toast the edges to give the entire wrap a nice golden finish.
Remove from the pan, slice in half, and serve warm.
Serving Suggestion
Serve your Mango BBQ Salmon Kale Slaw Wrap with extra DivineKuizine Mango BBQ Sauce or Remoulade Sauce on the side for dipping.
Chef Shay's Tip
Don't skip massaging the kale! It only takes a couple of minutes, but it makes the kale softer and much easier to eat in the wrap.
And don't skip toasting the finished wrap — that crispy, golden tortilla gives you the perfect contrast to the tender salmon, creamy kale slaw, and juicy mango salsa.
Comments