Cajun Salmon Wraps with Paprika Sauce

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4 servings

Ingredients

• 1 green bell pepper
• 1 red bell pepper
• 1 small onion 
• 2 cans (about 10oz total) salmon
• 1 large egg
• ¼ cup dry breadcrumbs
• 1 tablespoon plus 1 teaspoon Cajun seasoning
• 1 teaspoon fine sea salt, divided
• 2 tablespoons preferred vegetable oil, divided
• ½ cup mayonnaise
• 1 teaspoon sweet paprika
• 1 teaspoon pickle relish
• ½ teaspoon hot sauce
• ¼ teaspoon garlic powder
• 4 Tumaro’s 8” 9-Grain with Seeds Carb Wise Wraps

Directions

1. Thinly slice red and green bell pepper, then dice enough to get ¼ cup each green and red pepper. Set remaining sliced pepper aside. Thinly slice onion, then mince enough to get 2 tablespoons. Set remaining onion aside.
2. In a large bowl combine salmon, egg, crumbs, diced green and red bell pepper, minced onion, 1 tablespoon Cajun seasoning, and ½ teaspoon salt. Form mixture into small cakes, using a scant ¼ cup per cake. 
3. Heat 1 tablespoon oil in a large nonstick skillet over medium. Fry cakes, turning once, until browned on both sides.
4. Wipe out skillet, place back over medium heat, and add remaining 1 tablespoon oil. Add sliced green and red bell pepper and onion and ¼ teaspoon salt and saute until softened, about 5 minutes.
5. In a small bowl mix together mayonnaise, paprika, remaining 1 teaspoon Cajun seasoning, relish, hot sauce, remaining ¼ teaspoon salt, and garlic powder.
6. To serve, divide sautéed peppers and onions between wraps, then top with salmon cakes and drizzle with sauce.