Salmon Wrap

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1/2 teaspoon paprika
• ground red pepper (cayenne)
• 1/2 teaspoon mccormick's salmon grill mates seasoning
• 8 ounces fresh salmon, skin removed
• salt and pepper
• 2 tablespoons butter
• 2 -3 teaspoons minced fresh garlic
• 1/4 cup diced red onion
• 2 cups baby spinach
• 2 ounces cream cheese, cut into chunks
• 1/4 cup plus 2 tablespoons diced tomato, well-drained
• 2 (12 inch) flour tortillas

Recipe

• 1 make the sauce. in a small bowl, stir together sour cream, paprika, cayenne to taste and salmon seasoning; set aside. (sauce is best made a day or two ahead; cover and refrigerate.).
• 2 make the wraps. rinse salmon and pat dry. season with salt and pepper. cut fish into 1/2-inch pieces. in large skillet over medium heat, combine butter and garlic; cook 3 minutes. add salmon and onion. cook and stir about 2 minutes; stir in spinach. continue to cook until salmon is cooked through (uniformly pink and opaque), about 2 minutes more. gently stir in cream cheese and tomato.
• 3 heat a dry griddle or a large skillet over medium heat. lay a wrapper or tortilla flat; heat for a few seconds, just until pliable. place on a work surface. spoon about half of the salmon mixture in a cylindrical shape across the lower third of the wrapper. fold the bottom of the wrapper over the filling, then fold each side over. roll up tightly. repeat with second wrapper.
• 4 return wraps to griddle over medium-high heat, seam-side down. cook until golden brown and crisp, about 90 seconds. if desired, turn and brown the second side. serve with sauce.