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Crunchy Salmon Wrap

Salmon cooked with Herb Blend for Fish
4 eight inch Flour Tortillas
2 oz. Cream Cheese (room temperature)
1 Teaspoon Dijon Mustard
5 drops of Sriracha
1 Cup Cooked Rice
12 Grape Tomatoes, cut in half
¼ Cup Chopped Scallions
¾ Cup Roasted Corn
Olive Oil

Mix cream cheese, dijon and Sriracha until well blended. Spread a thin layer of the cream cheese mixture on each tortilla. Mix the rice, tomatoes, scallions and corn together. Place about ¼ of the rice mixture in a line about a third of the way up on each tortilla. Place pieces of leftover cooked salmon on top of the rice mixture. Tightly roll up the wrap. Place about a teaspoon of olive oil in a skillet on medium heat. Cook the tortillas until brown on all sides, turning and adding olive oil as needed. Cut in half on the diagonal and serve with Honey Dijon Sauce (below).

Honey Dijon Sauce
2 Tablespoons of Dijon Mustard
4 Tablespoons of Honey Mustard
½ Teaspoon of Lemon Juice

Mix ingredients thoroughly and serve. Note: To make the sauce a little creamier, add 1 Tablespoon of Sour Cream.