I had some leftover honey teriyaki marinated salmon, part of a zucchini, and some flour tortillas left from a Mexican night. Not wanting to waste good fresh salmon, I came up with this tasty lunch special!
Ingredients for 4 wraps:
1 zucchini, cut in long strips
4-6 oz. salmon fillet (mine was marinated but it doesn't have to be)
1/2 cup mayonnaise
2 tbsp. dill weed
1 tsp. garlic powder
arugula
4 12" flour tortillas
Heat a grill pan on the stove til very hot, spray with cooking spray, and place zucchini strips and salmon fillet on pan. Grill approx. 3-4 minutes per side, til salmon is just done and zucchini has nice grill marks on both sides. Remove from heat and set aside.
In small bowl combine mayonnaise, dill weed, and garlic powder.
Warm tortillas in microwave, or on grill pan.
When salmon has cooled just slightly, gently flake with a fork.
To assemble:
Spread a small amount of dill mayo in the center of each wrap. Add 1/4 of the flaked salmon, a few strips of grilled zucchini, and some fresh arugula. Top with a bit more dill mayo, fold in ends and wrap up!
In small bowl combine mayonnaise, dill weed, and garlic powder.
Warm tortillas in microwave, or on grill pan.
When salmon has cooled just slightly, gently flake with a fork.
To assemble:
Spread a small amount of dill mayo in the center of each wrap. Add 1/4 of the flaked salmon, a few strips of grilled zucchini, and some fresh arugula. Top with a bit more dill mayo, fold in ends and wrap up!
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