A hint of the East is wrapped up with a spicy, gingered salmon and cabbage blend in this whole wheat sandwich alternative.
2 tablespoons slivered almonds
2 garlic cloves, minced
1 teaspoon freshly ground black pepper
4 (4-ounce) salmon fillets (about 1/2 inch thick)
1 (8-ounce) can sliced water chestnuts, drained and chopped
1/3 cup hoisin sauce
1 tablespoon prepared horseradish
2 teaspoons grated peeled fresh ginger
2 teaspoons orange juice
4 (9-inch) whole wheat flour tortillas (such as Toufayan)
4 cups shredded napa (Chinese) cabbage
How to Make It
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add almonds and garlic; sauté 3 minutes or until toasted. Spoon into a medium bowl. Return pan to medium-high heat.
Sprinkle pepper evenly over both sides of fish. Add fish to pan, and cook 3 minutes on each side or until fish flakes easily when tested with a fork. Break fish into chunks. Add fish and water chestnuts to almond mixture in bowl.
Combine hoisin sauce and next 3 ingredients in a small bowl; stir well. Add 1/4 cup hoisin sauce mixture to fish mixture, tossing gently to coat.
Spread remaining hoisin sauce mixture evenly over tortillas. Spoon 1 cup cabbage and 1 1/4 cups salmon mixture evenly down center of each tortilla; roll up.