Leftover Salmon again?

A little while back, I posted about a Cedar Plank Salmon that I had cooked on the grill ( see post here ). Since there are only 2 of us at home these days on a permanent basis, just me and the hub, once again, I was faced with leftover salmon. I've had salmon leftover before (salmon spread ) and we always enjoy it. However, I wasn't sure how the cedar plank salmon would be as a spread, since the glaze on it was fairly strong. So, I made some wraps for lunch a few days later. My husband loved them -- the smoky flavor was fairly pronounced,which added a lot of interest and unusual layers. They were vaguely Asian in flavor, but I used high fiber soft flour tortillas to wrap them in, so lets call them Asian Fusion Wraps!

Asian Fusion Wraps

2 cups Hoisin glazed salmon, leftover from Grilled Cedar Plank Salmon
2 cups broccoli slaw mixture (or any slaw mixture your family likes)
1 T. lime juice
1 T. apple cider vinegar
1 T. soy sauce
1 tsp. sugar
a pinch of salt
2 T. hoisin sauce
2 soft flour tortillas
In a small bowl mix the dressing for the slaw, using the lime juice, vinegar, soy, sugar and salt. Add the slaw mixture and combine with the dressing. 

 Let the slaw sit for about 30 minutes so that the flavors combine. Start building your wraps, by smearing a little Hoisin sauce on each tortilla and adding the salmon. 

Top each one with some of the slaw. 

Roll those babies up and enjoy your treat! Leftover salmon is the BEST!!!