- 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
- 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.
04/07/2018
recipepes.com
Leftover Salmon Lunch Wrap, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
