Chipotle Sockeye Wrap with Collard Greens
PREP TIME: 30 min.
COOK TIME: 0 min.
3-4 tablespoons fresh lime juice
2 tablespoons canned chopped chipotle chilies in adobo sauce
1/4 cup chopped fresh cilantro
1/4 cup chopped red bell pepper
1/4 cup chopped red onion
2 teaspoons chopped garlic
1/2 teaspoon each salt and pepper
2 cans (14.75 ounces) sockeye salmon
1/2 cup non-fat plain Greek yogurt
2 teaspoons adobo sauce
4 collard green leaves (8 inches long), tough stems cut off OR 4 (8-inch) whole wheat tortillas
4 large lettuce or cabbage leaves, shredded (if using tortillas)
In a bowl, mix lime juice, chilies, cilantro, pepper, onion, garlic, salt and pepper. Gently stir in salmon.
In small bowl, blend yogurt and adobo sauce. Spread yogurt mixture evenly across each leaf/tortilla to within 1 inch of edge. Spread half of salmon mixture over yogurt mixture. Top with half of the shredded lettuce (if using), then roll up burrito style.