Ingredients
1
(14.75-oz.) can red sockeye salmon, drained, flaked
1
cup diced cucumber
1/4
cup chopped green onions
1/4
cup chopped fresh dill
1
medium red bell pepper, diced
1
(11-oz.) can whole kernel sweet corn, drained
1/2
cup purchased ranch salad dressing
5
large leaves leaf lettuce
5
(10 to 12-inch) burrito or wrap-size flour tortillas
Preparation
In medium bowl, combine all ingredients except lettuce and tortillas; mix well.
Heat tortillas as directed on package to soften. Place lettuce leaf down center of each tortilla. Spoon about 1 cup salmon mixture evenly over lettuce. Fold up bottom 1/4 of each tortilla; fold sides toward center.
