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 pepper
¾ cup diced red onion
⅓ cup minced garlic Salt and pepper, as needed
1 (40 oz.) pouch skinless, boneless pink salmon
3 cups whipped cream cheese
24 sun-dried tomato or vegetable tortillas
24 green-leaf lettuce leaves
1. In a large bowl, combine lime juice, ½ cup chipotle chiles, cilantro, bell pepper, onion and garlic. Blend well and season to taste with salt and pepper. Gently stir in salmon and reserve.
2. In a bowl, combine cream cheese and remaining chipotle in adobo sauce.
3. Lay tortillas out on clean work surface. Spread cream-cheese mixture among tortillas. Spread salmon mixture over cream-cheese mixture. Top each with 1 lettuce leaf. Fold each wrap right to left, then cut in half at a diagonal. Serve immediately.
Recipe and photo: Chicken of the Sea International
