Yield: 24 wraps. ¾ cup fresh squeezed lime juice ½ cup chipotle chilies in adobo sauce, chopped ¾ cup chopped fresh cilantro ¾ cup diced yellow bell peppers ¾ cup diced red onion 1⁄3 cup minced garlic to taste, salt and pepper 1 40-oz. pouch Chicken of the Sea® Premium Skinless & Boneless Pink Salmon 3 cups whipped cream cheese ¼ cup chipotle chilies in adobo sauce, chopped 24 garden sun-dried tomato or vegetable wraps 24 leaves green leaf lettuce In large bowl, combine first 8 ...

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