Leftover Salmon Lunch Wrap The Best Recipes

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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."

Ingredients :

• 1 (15 ounce) can black beans, drained
• 1 (3 ounce) fillet cooked salmon
• 2 (6 inch) flour tortillas
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 small avocado, halved and sliced

Instructions :

Prep : 15M	Cook : 2M	Ready in : 26M

• Heat black beans in a small saucepan over medium-low heat until warmed through, about 5 minutes.
• Reheat salmon in a covered skillet over medium-low heat, 3 to 5 minutes per side. Slice into smaller pieces.
• Divide black beans and salmon evenly between the tortillas. Cover with red bell pepper, green bell pepper, and avocado slices. Wrap up tortillas.

Notes :

• I had leftover salmon from a stir-fry dish that I made the night before. If you need to cook your salmon, season it as desired.
• You can also mash up the avocado and add lime juice to it to make it into a spread.
• Use fresh peppers; this will give you a good crunch and leave nutrients intact.
• Nutrition data for this recipe includes the full amount of black beans and bell peppers. The actual amount of black beans and bell peppers consumed will vary.

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