Recipe by Kimberly Serr
"Tasty salmon tortilla wraps that will make your mouth water!"
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uncooked instant rice
4 (10 inch)
garlic and herb flour tortillas
shredded Monterey Jack cheese
diced red onion
Ranch-style salad dressing
I had some left over grilled flaked salmon, but not enough for an entire entree. These were wonderful, although I did make some changes based on the ingredients available. In addition to the flaked grilled salmon, I used 1/8th cup of coleslaw made with caesar dressing (rather than rice), a sprinkle of finely grated parmesan cheese, and some finely chopped fresh tomatoes and green onions from my garden. YUM! What a great lunch these wraps made! Thanks for the fantastic idea, Kimberly.
My husband and I didn't care for this ... while we do like all the ingredients, we just didn't like them in this combination. The sweetness of the ranch didn't go well with the jack cheese and salmon .. the cheese didn't go well with the salmon. The texture was not pleasing (to us). Sounded nice .. but ... not to our taste.
I tried this recipe on my own for lunch and it just didn't taste as well as I had hoped. I like everything it calls for, but together it just didn't suit my tastes. All the same, thanks for posting.
I precooked some long grain rice the night before instead of the instant rice. This is one of our favorite recipe including the kids.
I seasoned my salmon used long grain rice red onion added bacon bits the ranch dressing need something quick & tasty put it all together & added a sprinkle of cumin for a southwest kick yummy!
We all thought this was pretty good, and loved the convenience! It went together easily and I thought the flavors blended together well. I used pesto and garlic wraps, and think that plain tortillas would have worked better. I also used ranch with bacon dressing, and that was very good.
subbed sour cream for ranch. added lime juice. was ok but not great....
* Percent Daily Values are based on a 2,000 calorie diet.
Succulent Salmon Wraps
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 613
** Calories from Fat: 267
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