2 to 3 Tablespoons fresh lime juice
1 Tablespoon chopped chipotle chiles in adobo sauce
2 Tablespoons chopped fresh cilantro
2 Tablespoons chopped red bell pepper
1 to 2 Tablespoons chopped red onion
1 teaspoon chopped garlic
1/4 teaspoon salt
1/4 teaspoon pepper
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 light cream cheese or light sour cream
1 teaspoon adobo sauce
4 whole wheat tortillas (8-inch)*
4 large lettuce or cabbage leaves, shredded
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 entrée servings).