If you have leftover salmon from a previous night's dinner, this is a great way to use it for lunch.
Per Serving (1 wrap): 158 cal, 7 g fat, 2 g fiber or 3 WW PTS
1 (14 3/4 oz) can salmon, drained -or same amt. cooked salmon
1 (11 oz) can Mandarin oranges, undrained
1/2cup finely chopped scallions
2 T. peanut butter
1 T. plus 1/4 cup ginger-flavored soy sauce (such as Whole Foods brand)
1 T. fresh lemon juice
2 cloves garlic, pressed
6 whole wheat flour tortillas
1 T. rice vinegar
Drain oranges and reserve 2 T. liquid. Chop enough oranges to equal 1/2 cup and reserve the remaining organges for a green salad you can have on the side.
Whisk together peanut butter and 1 T. of soy sauce with lemon juice and garlic. Combine this mixture with salmon, green onions, and chopped oranges. Spoon a portionof the salmon filling in each tortilla and wrap it up to serve.
In a small bowl, combine remaining 1/4 cup soy sauce, reserved orange juice and Tablespoon of rice vinegar to serve on the side as a dipping sauce.