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Leftover Salmon Lunch Wrap


"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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26 m servings 519 cals
Original recipe yields 2 servings (2 wraps)

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  1. Heat black beans in a small saucepan over medium-low heat until warmed through, about 5 minutes.
  2. Reheat salmon in a covered skillet over medium-low heat, 3 to 5 minutes per side. Slice into smaller pieces.
  3. Divide black beans and salmon evenly between the tortillas. Cover with red bell pepper, green bell pepper, and avocado slices. Wrap up tortillas.


  • 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

Per Serving: 519 calories; 17.7 g fat; 65.2 g carbohydrates; 28.2 g protein; 23 mg cholesterol; 1054 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Really good... my only change was to saute the red and green peppers... I added lettuce for crunch