8 (10-inch) flour tortillas
8 ounces goat cheese, softened
1 pound grilled salmon, flaked into small chunks
8 ounces Dungeness crabmeat, picked over
8 ounces cooked bay shrimp
6 ounces shredded Cheddar
2 tablespoons minced cilantro leaves
1 cup julienned red bell pepper
Olive oil, for brushing
16 romaine lettuce leaves
2 cups minced red onion
2 cups chopped tomatoes
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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