Lomi Lomi Salmon Tortilla Wrap
A first had a version of this recipe…..made as a maki sushi roll of rice and nori. I loved all the flavors, but this version can be made in a pinch !
1 c. salted salmon, minced
8 oz cream cheese, softened
3-4 medium tomatoes, seeded, diced
1 medium onion, minced
6 stalks green onion, chopped
1 Japanese cucumber, thin strips*
16 sprigs watercress, cut in half
8 large (8-10-inch) flour tortillas
* Slice cucumbers to lengthwise fit onto tortillas. In a mixing bowl; combine salmon and cream cheese well. Set aside. In a separate bowl; toss together tomatoes, onion and green onion. Set aside. On work surface; spread 2 tablespoons of salmon mixture onto tortillas. Top with tomato mixture evenly over tortillas. Place 1 cucumber strip and 2 watercress sprigs on bottom of each tortilla. Note: Place watercress with leaves on each side of tortilla. Roll into logs. For best results, refrigerate 2 hours. Slice as desired for service, I normally slice in half. Serves 8-10.