A hint of the East is wrapped up with a spicy, gingered salmon and cabbage blend in this whole wheat sandwich alternative.

Recipe by Oxmoor House January 2006

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Yield:
4 servings (serving size: 1 wrap)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

380 calories; fat 10.2g; saturated fat 1.4g; protein 36.8g; carbohydrates 35g; cholesterol 61mg; iron 1.4mg; sodium 1018mg; calories from fat 24%; fiber 12.9g; calcium 102mg.
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