Salmon Wrap / Sandwich filling -- Dairy Free

  

Ingredients

• 2 to 3 tablespoons fresh lime juice
  
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons minced red bell pepper
• 1 to 2 tablespoons minced red onion
• 1/2 tsp Tabasco sauce (optional)
  
• 1 teaspoon minced garlic (optional)
  
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 can (14.75 ounces)  wild Alaskan Salmon (traditional or skinless, boneless), drained and chunked
  
• 3 tablespoons dairy-free cream cheese alternative or Dairy Free Mayonnaise or Cashew Cream Cheese  (see recipes)
  
• 4 whole wheat or gluten-free tortillas (8-inch)
  
• 4 large lettuce or cabbage leaves, shredded

Instructions

1. In a medium bowl, whisk lime juice, cilantro, bell pepper, red onion, garlic, salt and pepper. Gently stir in salmon until combined.
   
2. In small bowl, blend the cream cheese alternative and tabasco sauce.
   
3. Spread ¼ of the cheese alternative mixture over each tortilla to within 1 inch of the edge. Spread ⅔ cup of the salmon mixture over top. Top with ¼ of lettuce and roll up burrito-style. Repeat for remaining tortillas.

Notes
For appetizers, cut each wrap into thirds (makes 12 appetizer servings).