8 ounce water chestnuts drained sliced chopped canned
4 9-inch flour tortillas whole wheat () (such as Toufayan)
2 teaspoons ginger fresh grated peeled
2 garlic cloves minced
0.3 cup hoisin sauce
1 tablespoon horseradish prepared
4 cups napa cabbage shredded chinese ()
2 teaspoons orange juice
16 ounce salmon fillet ( 1/)
2 tablespoons slivered almonds
Equipment
bowl
frying pan
Directions
Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Add almonds and garlic; saut 3 minutes or until toasted. Spoon into a medium bowl. Return pan to medium-high heat.
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.
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.
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.
