This is a wrap I created years ago to take with me on long hikes. I love to go out and hike for the day and take something for a picnic and good book. These have been my favorite wrap to take with me. If I have to chance to make them before the contest ends, I'll upload a photo. —TheWimpyVegetarian
4-6 depending on how much filling you like in your wrap
salmon fillet, about 3/4 pound, grilled
red onion, finely chopped
your favorite cooked long-grain rice
jar marinated artichoke hearts, drained, chopped
sun dried tomatoes
juice from 1/4 lemon
salt and pepper to taste
arugula or spinach leaves
8" flour tortillas
In This Recipe
Heat the oil over medium heat and add the red onion. Saute until tender, about 5 minutes.
Add the chopped artichoke hearts, sun-dried tomatoes and toss together.
Break up the grilled salmon fillet in pieces with your hands. Add the rice and salmon to the pan and toss together. Add the lemon,; salt and pepper to taste.
To assemble, lay the tortillas out flat. Spread some chevre on the tortillas. Spoon some of the rice mixture on the chevre and top with basil and either arugula or spinach leaves.