2 cans (6 ounces) Sockeye or pink salmon, drained, flaked
2 tablespoons lemon juice
1 tablespoon freshly grated ginger
1 tablespoon light soy sauce
1 teaspoon sugar
2 cups cooked brown or short-grain rice, cooled
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup chopped green onion
2 tablespoons sesame seeds
2 cups baby spinach leaves*
4 (10-inch) spinach-flavored flour tortillas

In a medium bowl, season salmon with a mixture of lemon juice, ginger, soy sauce and sugar. Combine salmon mixture with rice, water chestnuts, green onion and sesame seeds; toss gently with fork to mix.

Warm the tortillas.** Arrange a layer of spinach leaves on the bottom half of each tortilla, leaving room on the edges. Spread equal portions of the salmon-rice mixture over spinach then top with another layer of spinach leaves. Fold the side and bottom edges of each tortilla toward the middle over the filling, then roll so the tortilla covers the filling.

Servings: 4

Submitted by: Canned Food Alliance