Asian Salmon Wraps

• Cooking spray
• 2 tablespoons slivered almonds
• 2 garlic cloves, minced
• 1 teaspoon freshly ground black pepper
• 4 (4-ounce) salmon fillets (about 1/2 inch thick)
• 1 (8-ounce) can sliced water chestnuts, drained and chopped
• 1/3 cup hoisin sauce
• 1 tablespoon prepared horseradish
• 2 teaspoons grated peeled fresh ginger
• 2 teaspoons orange juice
• 4 (9-inch) whole wheat flour tortillas (such as Toufayan)
• 4 cups shredded napa (Chinese) cabbage

1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add almonds and garlic; saute 3 minutes or until toasted. Spoon into a medium bowl. Return pan to medium-high heat.
2. Sprinkle pepper evenly over both sides of fish. Add fish to pan, and cook 3 minutes on each side or until fish flakes easily when tested with a fork. Break fish into chunks. Add fish and water chestnuts to almond mixture in bowl.
3. Combine hoisin sauce and next 3 ingredients in a small bowl; stir well. Add 1/4 cup hoisin sauce mixture to fish mixture, tossing gently to coat.
4. Spread remaining hoisin sauce mixture evenly over tortillas. Spoon 1 cup cabbage and 1 1/4 cups salmon mixture evenly down center of each tortilla; roll up.

cooking spray, almonds, garlic, freshly ground black pepper, salmon, water chestnuts, hoisin sauce, horseradish, fresh ginger, orange juice, whole wheat flour tortillas, cabbage

Taken from www.myrecipes.com/recipe/asian-salmon-wraps (may not work)