1 (15 ounce) canned salmon, drained, with bones and skin removed
2 teaspoons dried basil
1/2 teaspoon pepper
1 tablespoon butter, softened
4 (8-inch) flour tortillas
8 ounces shredded mozzarella cheese
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.
Meanwhile, spread butter over one side of each tortilla. Place tortillas, butter
side down, on a griddle. Sprinkle each with 1/2 cup of cheese. Spread 1/2 cup salmon
mixture over half of each tortilla. Fold over and cook on low for about 90 seconds
on each side.
Cut into wedges; serve with guacamole or salsa and sour cream.