Alaska Salmon and Chipotle Wrap |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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My very favorite way to eat canned salmon. It is so flavorful with lime and cilantro and a hint of spicy chipotle flavor all wrapped in a flour tortilla. I found this on a card in a magazine a while back (but I can't remember where). Ingredients:
2 -3 tablespoons fresh lime juice |
1 tablespoon chipotle chile in adobo, chopped |
2 tablespoons chopped fresh cilantro |
2 tablespoons chopped red bell peppers |
1 -2 tablespoon chopped red onion |
1 teaspoon chopped garlic |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 (6 -7 1/8 ounce) cans skinless boneless salmon |
3 tablespoons light sour cream |
1 teaspoon adobo sauce (reserved from chipotle peppers) |
4 large flour tortillas (8-inch, or substitute sandwich bread or rolls) |
4 large lettuce leaves, shredded |
Directions:
1. In bowl, mix lime juice, chiles, cilantro, bell pepper, red onion, garlic, salt, and pepper. Gently stir in salmon (which has been drained and chunked) until blended.
2. In a small bowl, blend sour cream 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/sour cream. Top with 1/4 of lettuce and roll up burrito-style. Repeat for remaining tortillas.
3. For appetizers, cut each wrap into thirds (makes 12 appetizer servings).
4. As a meal, cut each wrap in half (makes 4 entree servings).
5. Serve immediately.
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