LEFTOVER SALMON LUNCH WRAP

Leftover Salmon Lunch Wrap image

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.

Provided by Amy

Categories Seafood Fish Salmon

Time 26m

Yield 2

Number Of Ingredients 6

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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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 1054.3 mg, Sugar 5 g