Leftover Salmon Lunch Wrap

I am currently eating clean so I needed a quick and healthy lunch recipe. I already had pepper slices and leftover salmon in the refrigerator so I just decided to throw something together! This recipe is fresh and delicious and easily doubled for multiple people.



Step: 1

Heat black beans in a small saucepan over medium-low heat until warmed through, about 5 minutes.

Step: 2

Reheat salmon in a covered skillet over medium-low heat, 3 to 5 minutes per side. Slice into smaller pieces.

Step: 3

Divide black beans and salmon evenly between the tortillas. Cover with red bell pepper, green bell pepper, and avocado slices. Wrap up tortillas.


Per Serving: 519 calories; protein 28.2g; carbohydrates 65.2g; fat 17.7g; cholesterol 23.4mg; sodium 1054.3mg.

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