If using canned salmon, drain any excess liquid. If using freshly cooked salmon, ensure it’s cooled and shredded into bite-sized pieces.

In a medium bowl, combine the Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Mix until well combined.

Add in the flaked salmon, diced cucumber, and diced red onion to the yogurt mixture. Stir gently to avoid breaking up the salmon too much.

Take a tortilla or lettuce leaf and spoon a generous amount of the salmon salad on one end. Wrap it tightly, folding in the edges as you go.

Cut the wraps in half and serve cold or at room temperature, enjoyed best with a sprinkle of fresh dill!