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You'll need:
- 14.75-oz. can salmon, drained and broken up with a fork (leave the bones--they're a terrific source of usable calcium!)
- flour tortillas (whole wheat preferred), or whole grain wrap
- fresh garlic
- mozzarella cheese, shredded
- dried basil
- pepper
In a skillet, saute 2 minced cloves of garlic in 1 tsp. of oil. Stir in salmon, 1-2 tsp. basil, and 1/2 tsp. of pepper. Stir and cook until heated through.
Spread butter over one side of a flour tortilla; place butter side down on the griddle. Sprinkle with 1/2 c. shredded mozzarella cheese. Spread 1/2 c. salmon mixture over half of tortilla. Fold over, cook on low 1-2 minutes. Flip and cook an additional minute.
Cut in wedges and serve with guacamole and salsa. Serves 4.
Great served with tossed green salad or selection of cut-up fresh fruit and cottage cheese.