Ingredients
- 2 2 to 3 Tablespoons fresh lime juice
- 1 Tablespoon 1 Tablespoon chopped chipotle chiles in adobo sauce
- 2 Tablespoons 2 Tablespoons chopped fresh cilantro
- 2 Tablespoons 2 Tablespoons chopped red bell pepper
- 1 1 to 2 Tablespoons chopped red onion
- 1 teaspoon 1 teaspoon chopped garlic
- 1/4 teaspoon 1/4 teaspoon salt
- 1/4 teaspoon 1/4 teaspoon pepper
- 1 can 1 can (14.75 oz.) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
- 3 Tablespoons 3 Tablespoons light cream cheese or light sour cream
- 1 teaspoon 1 teaspoon adobo sauce
- 4 4 whole wheat tortillas (8-inch)*
- 4 4 large lettuce or cabbage leaves, shredded
Servings:
Units:
Instructions
- In bowl, mix lime juice, chiles, cilantro, bell pepper, red onion, garlic, salt, and pepper. Gently stir in salmon until blended.
- In small bowl, blend cream cheese and adobo sauce. Spread 1/4 mixture over each tortilla to within 1 inch of edge. Spread 2/3 cup salmon
- mixture over cream cheese. Top with 1/4 of lettuce and roll up burrito-style. Repeat for remaining tortillas.
- For appetizers, cut each wrap into thirds (makes 12 appetizer servings).
- As a meal, cut each wrap in half (makes 4 entre servings).
- Serve immediately.
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