Salmon and Cabbage Slaw Wraps

Ingredients

• 3 can (14.75 oz) salmon, drained and flaked
• 3 head green cabbage, thinly sliced (about 12 cups)
• 3 medium carrot, julienned
• ¾ cup red onion, finely diced
• 6 tbsp extra-virgin olive oil
• 6 tbsp fresh lime juice
• 3 tsp ground cumin
• 3 tsp sea salt
• 1½ tsp black pepper
• ¾ cup fresh cilantro, chopped
• ¾ cup red bell pepper, thinly sliced
• 6 packages (24 count) whole wheat tortillas, warmed slightly

Method

1. 1In a large bowl, combine the flaked salmon, lime juice, olive oil, cumin, salt, and pepper; toss gently to coat the fish evenly without mashing it into a paste.
2. 2Add the sliced cabbage, julienned carrot, diced red onion, and sliced bell pepper to the salmon mixture; toss vigorously until the vegetables are coated and slightly wilted from the acid.
3. 3Stir in the chopped cilantro just before serving to maintain its vibrant color and fresh aroma.
4. 4Lay the tortillas flat on a clean work surface, ensuring the seam side is facing down for easier rolling if applicable.
5. 5Spoon a generous mound of the slaw onto the center of each tortilla, keeping the filling narrow enough to prevent overflow during rolling.
6. 6Fold the bottom edge of the tortilla up over the filling, then fold the left and right sides inward to create a packet.
7. 7Roll tightly from the bottom up to seal the wrap, pressing firmly to ensure the structure holds together.
8. 8Cut each wrap in half diagonally and serve immediately to enjoy the contrast between the warm tortilla and the crisp, cold slaw.

Nutrition per serving