# @adamwitt on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DFaZeRSJi64
- **Gondola URL:** https://gondola.cc/posts/33773068-adamwitt-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/7261ebef86.jpg
- **Posted:** 2025-01-29T14:18:04.000+00:00
- **Account Owner:** Adam Witt (@adamwitt) — https://gondola.cc/adamwitt

## Caption

Salmon Crunchwrap Supreme?!

Servings: 4
Prep Time: 15 min
Cook Time: 15 min

Ingredients:
4 large flour tortillas (burrito-size, 12-inch)
4 small tostada shells
1 pound Bluehousesalmon fillet
1 tsp chili powder
½ tsp garlic powder
½ tsp smoked paprika
2 cups Mexican Crema or Sour Cream
1 small can Chipotles in Adobo
1 Lime, juiced
Iceberg Lettuce, shredded
Oaxaca Cheese, shredded
Tomatoes, diced
Pickled Jalapeños, diced
Guacamole, as needed
Neutral Oil, for frying
Kosher Salt, to taste

Technique:
1. Season salmon with chili powder, garlic powder, smoked paprika, salt, and pepper. Broil for 10 minutes until browned, continue cooking at 250F until finished, 10-15 minutes more.
2. In a blender, puree cream with chipotles in adobo and a pint of salt. Set aside.
3. Warm tortillas briefly in a dry skillet or microwave to make them pliable.
4. Assemble the crunchwrap by placing a tortilla on a flat surface. Add the cheese then salmon followed by the tostada, guacamole, tomatoes, jalapeños, lettuce and cream.
5. Fold the edges of the tortilla over the filling, working in sections to create pleats and completely seal the wrap.
6. Heat 1 Tbsp of oil in a clean skillet over medium heat. Place the crunchwrap seam-side down and cook for 2-3 min until golden and crisp. Flip and cook the other side for 2-3 min.
7. Repeat with remaining tortillas and filling. Serve warm with extra chipotle crema or guacamole on the side. Don’t forget the limes.

#Ad #Salmon #Recipes #cooking #BluehouseSalmon

## Stats

- **Views:** 67,753
- **Likes:** 2,463
- **Shares:** 0
- **Comments:** 35

## Tags

cooking, ad, salmon, recipes, bluehousesalmon

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