Ingredients Jump to Instructions ↓

  1. 2 garlic cloves, minced

  2. 1 teaspoon canola oil

  3. 1 can (14-3/4 ounces) salmon, drained, bones and skin removed

  4. 1 to 2 teaspoons dried basil

  5. 1/2 teaspoon pepper

  6. 1 tablespoon butter, softened

  7. 4 flour tortillas (8 inches), warmed

  8. 2 cups (8 ounces) part-skim shredded mozzarella cheese Guacamole or salsa

Instructions Jump to Ingredients ↑

  1. In a small skillet, saute garlic in oil until tender. Stir in the salmon, basil and pepper. Cook over medium heat until heated through. Meanwhile, spread butter over one side of each tortilla; place buttered side down on a griddle. Sprinkle 1/4 cup cheese over half of each tortilla; top with salmon mixture and remaining cheese. Fold tortilla over filling. Cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut each into three wedges; serve with guacamole or salsa. Yield: 4 servings.


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