Yield: 24 wraps.
¾ cup fresh squeezed lime juice
½ cup chipotle chilies in adobo sauce, chopped
¾ cup chopped fresh cilantro
¾ cup diced yellow bell peppers
¾ cup diced red onion
1⁄3 cup minced garlic
to taste, salt and pepper
1 40-oz. pouch Chicken of the Sea® Premium Skinless & Boneless Pink Salmon
3 cups whipped cream cheese
¼ cup chipotle chilies in adobo sauce, chopped
24 garden sun-dried tomato or vegetable wraps
24 leaves green leaf lettuce
In large bowl, combine first 8 ingredients; blend well. Gently stir in Chicken of the Sea® Salmon; set aside. Combine cream cheese and chipotle in adobo sauce. Spread cream cheese mixture among wraps. Spread salmon mixture over cheese mixture; top with lettuce. Fold the wrap right to left. Cut in half at a diagonal. Serve immediately.
