Tex Mex Salmon and Black Bean Wraps
Circle B Kitchen
4 soft, fresh flour tortillas or wraps (about 10")
1 lb Salmon, cooked
2 to 3 tablespoons of lime juice
Salt and pepper
A good handful of cilantro, roughly chopped (about ¼ cup)
1 can black beans
1/3 cup tomatillo salsa (like Herdez)
2 cups of grated cheese (I use a mixture of jack, cheddar and feta)
3 green onions, chopped
Cook your salmon and let it cool.
Mix the black beans, cilantro, green onions and salsa together. Add the salmon chunks. Set aside.
Mash the avocados and mix with lime juice, salt and pepper. Spread ¼ of the mashed avocado over the surface of each wrap. Sprinkle ¼ of the cheese over the avocado and top that with ¼ of the black bean mixture and then roll each wrap tightly. Cut in half and serve with the spicy sour cream for dipping.
Spicy Sour Cream Dip
1 cup of sour cream
Hot sauce (like Red Devil, Frank’s or Tobasco) to taste
Mix together the sour cream and hot sauce until it’s as spicy as you like it. Place in 4 little bowls and serve with the wraps for dipping.