Mediterranean Salmon Wrap with Tzatziki

Prepare the tzatziki sauce: Grate 1 large cucumber and place in a clean kitchen towel. Squeeze out excess moisture. In a medium bowl, combine 2 cups of Greek yogurt with the grated cucumber.

Mince 4 garlic cloves and chop 1/4 cup fresh dill. Add to the yogurt mixture along with the juice of 1 lemon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and refrigerate while preparing the rest of the ingredients.

Drain 30 oz of canned salmon, remove any bones if necessary, and place in a large bowl. Flake the salmon with a fork.

Finely dice 1 medium red onion, halve 2 cups of cherry tomatoes, and roughly chop 1 cup of kalamata olives. Add to the bowl with the salmon.

Crumble 1 cup of feta cheese and add to the salmon mixture along with 2 teaspoons za'atar seasoning, 1 teaspoon sumac, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Add 2 tablespoons olive oil and the juice of 1 lemon to the salmon mixture. Gently fold everything together until well combined.

Heat a large skillet over medium heat. Warm each of the 10 flour tortillas for about 30 seconds per side until pliable.

To assemble each wrap, spread about 3 tablespoons of tzatziki sauce on a tortilla. Add a layer of baby spinach (about 1/2 cup per wrap), then add approximately 1/2 cup of the salmon mixture.

Fold in the sides of the tortilla and roll up tightly to form a wrap. Repeat with remaining tortillas.

If desired, heat 1 tablespoon olive oil in a skillet over medium heat and place the wraps seam-side down for 1-2 minutes per side until golden and crispy.