1. Start with some cooked salmon. I usually use dinner leftovers but you can also cook salmon up quickly on the stove top or in the oven. Simply cook salmon until it flakes apart easily and it is no longer bright pink in the middle. Or, use canned salmon.
2. Flake the salmon with a fork. Add salt and chipotles to taste. Since I love my food spicy, I usually add more than 2 tablespoons. You may want to start with less, though.
3. In a pan, give the bell peppers a quick sauté in some cooking spray. When the bell peppers are just tender, I throw in the spinach. Continue cooking until the spinach is just wilted.
4. Heat the tortillas in a pan until they show light brown spots or in the microwave for 15 seconds each. Fill each tortilla with 4 ounces of the salmon mix and the veggies. Roll into a burrito.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (343g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 203 (25%)|
|Amt Per Serving||% DV|
|Total Fat 22.6g||30 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 54.6mg||17 %|
|Sodium 1988.9mg||69 %|
|Potassium 728mg||19 %|
|Total Carbohydrate 111.6g||33 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 104.1g|
|Protein 37.9g||54 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 813
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