SALMON BURRITOS

SALMON BURRITOS

Serves 4

Points per serving 5½

1 x 418g or 2 x 213g tins red or pink salmon

1 tbsp chilli oil or veg oil

1 red onion, sliced

1 garlic clove, crushed

2 celery sticks, sliced

90g fine green beans, sliced

1 yellow pepper, deseeded and sliced

120g fresh spinach, washed

4 medium soft tortillas

50g half fat cheddat cheese

salt & pepper

Drain the salmon, reserving the liquid and discarding the skin & bones if wished.  Flake the salmon and set aside.

Heat oil in a frying pan and saute the onion, garlic, celery, green beans and pepper until softened, about 5 mins.  Add the slamon liquid and spinach.  Cook for 3 minutes, bubbling up to reduce the liquid.  remove from the heat.

Preheat the oven to Gas 5/190ºC/375ºF.

Lay the tortillas out on a work surface.  Spoon hte veg mixture on top and divide the salmon between them.  Roll up and place into a baking dish.  Sprinkle with the cheese and bake in the oven for about 20 mins until heated through.  serve at once.