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1
Make the sauce.
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2
In a small bowl, stir together sour cream, paprika, cayenne to taste and salmon seasoning; set aside.
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3
(Sauce is best made a day or two ahead; cover and refrigerate.
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4
).
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5
Make the wraps.
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6
Rinse salmon and pat dry.
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7
Season with salt and pepper.
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8
Cut fish into 1/2-inch pieces.
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9
In large skillet over medium heat, combine butter and garlic; cook 3 minutes.
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10
Add salmon and onion.
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11
Cook and stir about 2 minutes; stir in spinach.
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12
Continue to cook until salmon is cooked through (uniformly pink and opaque), about 2 minutes more.
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13
Gently stir in cream cheese and tomato.
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14
Heat a dry griddle or a large skillet over medium heat.
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15
Lay a wrapper or tortilla flat; heat for a few seconds, just until pliable.
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16
Place on a work surface.
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17
Spoon about half of the salmon mixture in a cylindrical shape across the lower third of the wrapper.
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18
Fold the bottom of the wrapper over the filling, then fold each side over.
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19
Roll up tightly.
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20
Repeat with second wrapper.
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21
Return wraps to griddle over medium-high heat, seam-side down.
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22
Cook until golden brown and crisp, about 90 seconds.
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23
If desired, turn and brown the second side.
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24
Serve with sauce.
