YIELD: 24 servings ¾ cup fresh squeezed lime juice ¾ cup chopped canned chipotle chiles in adobo sauce, divided ¾ cup chopped fresh cilantro ¾ cup diced yellow bell pepper¾ cup diced red onion ⅓ cup minced garlic Salt and pepper, as needed1 (40 oz.) pouch skinless, boneless pink salmon 3 cups whipped cream cheese24 sun-dried tomato or vegetable tortillas24 green-leaf lettuce leaves 1. In a large bowl, combine lime juice, ½ cup chipotle chiles, cilantro, bell pepper, onion and garlic. ...
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