Leftover Salmon Lunch Wrap recipe

All Recipes Seafood Fish Salmon

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

Nutrition Info

518.6 calories
carbohydrate: 65.2 g
cholesterol: 23.4 mg
fat: 17.7 g
fiber: 23.6 g
protein: 28.2 g
saturatedFat: 3.1 g
servingSize: -
sodium: 1054.3 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

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

Recipe Yield

2 wraps

Recipe Note

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.

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