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My review
Leftover Salmon Lunch Wrap
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Amy
"I am currently eating clean so I needed a quick and healthy lunch recipe. I already had pepper slices and leftover salmon in the refrigerator so I just decided to throw something together! This recipe is fresh and delicious and easily doubled for multiple people."
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Ingredients
26 m servings 519Original recipe yields 2 servings (2 wraps)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat black beans in a small saucepan over medium-low heat until warmed through, about 5 minutes.
- Reheat salmon in a covered skillet over medium-low heat, 3 to 5 minutes per side. Slice into smaller pieces.
- Divide black beans and salmon evenly between the tortillas. Cover with red bell pepper, green bell pepper, and avocado slices. Wrap up tortillas.
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Footnotes
- Cook's Notes:
- I had leftover salmon from a stir-fry dish that I made the night before. If you need to cook your salmon, season it as desired.
- You can also mash up the avocado and add lime juice to it to make it into a spread.
- Use fresh peppers; this will give you a good crunch and leave nutrients intact.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of black beans and bell peppers. The actual amount of black beans and bell peppers consumed will vary.
Nutrition Facts
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Reviews
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Newest
8/20/2019
I used guacamole in lieu of avocado. Easy and filling. I will prepare again, but try to add additional flavor.
6/28/2017
Really good... my only change was to saute the red and green peppers... I added lettuce for crunch