3-4 Tablespoons fresh lime juice
2 Tablespoons canned chopped chipotle chilies in adobo sauce
1/4 cup chopped fresh cilantro
1/4 cup chopped red bell pepper
1/4 cup chopped red onion
2 teaspoons chopped garlic
1/2 teaspoon each salt and pepper
2 cans (14.75 oz.) traditional pack Alaska salmon OR 4 cans/pouches (6 to 7 oz.) skinless, boneless salmon, drained and chunked
1/2 cup non-fat plain Greek yogurt
2 teaspoons adobo sauce
4 (8-inches each) collard green leaves (tough stems cut off) OR 4 (8-inches each) whole wheat tortillas
4 large lettuce or cabbage leaves, shredded (if using tortillas)
In a bowl, mix lime juice, chilies, cilantro, pepper, onion, garlic, salt and pepper. Gently stir in salmon.
In small bowl, blend yogurt and adobo sauce. Spread yogurt mixture evenly across each leaf/tortilla to within 1 inch of edge. Spread half of salmon mixture over yogurt mixture. Top with half of the shredded lettuce (if using), then roll up burrito style.