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Spicy seafood salad wrap

Crêpes, bread and sandwiches | Easy | 25 minutes
Crêpes, bread and sandwiches
Easy
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Recipe details

Ingredients

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Directions

  1. Shred pollock into a bowl and mix in salad sauce, chili sauce, Worcestershire sauce, lemon juice, hot sauce, and celery. Stir well.
  2. Line each tortilla with a leaf of romaine lettuce, a quarter of the pollock mixture, and the cucumbers, and then roll up and serve.
Chef's secret
You decide how spicy you want to make it!

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