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Makes
4-6 depending on how much filling you like in your wrap
Author Notes
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
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Ingredients
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1
salmon fillet, about 3/4 pound, grilled
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1 tablespoon
olive oil
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1/2 cup
red onion, finely chopped
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1 cup
your favorite cooked long-grain rice
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1
jar marinated artichoke hearts, drained, chopped
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1/4 cup
sun dried tomatoes
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juice from 1/4 lemon
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salt and pepper to taste
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arugula or spinach leaves
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10
basil leaves
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herbed chevre
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4-6
8" flour tortillas
Directions
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Heat the oil over medium heat and add the red onion. Saute until tender, about 5 minutes.
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Add the chopped artichoke hearts, sun-dried tomatoes and toss together.
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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.
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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.
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Roll up the wrap and wrap it in foil.
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