Wild Alaska Salmon Banh Mi Wrap

Serves 12
Prep Time 0 minutes
Cook Time 0 minutes
Alaska Canned Salmon, drained and flaked 3 cans (14.75 oz. ea.) 
Sweet Chili Sauce 1 cup 
Sesame Oil 2 Tbsp. 
Cilantro, fresh, chopped fine .75 cup 
Sriracha Sauce .75 cup 
House Pickled Vegetables 12 oz. 
Water Chestnuts, chopped fine 1.5 cups 
Bamboo Shoots, chopped fine 1.5 cups 
White Vinegar 2 cups 
Kosher Salt 4 tsp. 
Sugar 2 cups 
Carrots, peeled, julienne 2 cups 
Celery, julienne 2 cups 
Red Onion, julienne 1 cup 
Cucumber, julienne 2 cups 
Whole Wheat Tortilla, 10” 12 each
In a bowl, combine salmon, sweet chili sauce,
sesame oil, water chestnuts, and bamboo shoots. 
Hold covered under refrigeration. 
Combine vinegar, salt, and sugar in a large 
saucepan and cook until salt and sugar are 
dissolved. Remove from heat and add vegetables, l
let sit a minimum of 30 minutes to overnight. 
Drain. Hold covered under refrigeration. 
One Serving: 
Warm tortilla on griddle and remove. 
Spread 4 oz. of salmon mixture in the 
center of the tortilla. Place 1 oz. of House Pickled
Vegetables over salmon mixture. Sprinkle 
with 1 Tbsp. cilantro. Drizzle with Sriracha Sauce. 
Roll up burrito style. Serve.