1 (14 3/4 ounce) can pink salmon, drained (skin and bones removed if desired)
1 to 2 teaspoons dried basil
1/2 teaspoon pepper
1 tablespoon butter, softened
4 flour tortillas
2 cups shredded cheese (mozzarella, Cheddar or Colby)
Guacamole or salsa
In a skillet, sauté garlic in oil until tender.
Stir in salmon, basil and
pepper. Cook over medium heat until heated through (only takes a few minutes).
Meanwhile, spread butter over one side of tortilla. Place tortillas, buttered
side down, on a griddle or nonstick skillet. Sprinkle each with 1/2 cup of cheese
and then spread salmon over 1/2 of tortilla. Fold over and cook over low heat
for 1-2 minutes on each side.
Cut into wedges.
Serve with guacamole or salsa.
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