Fish Burritos

Thanks to Gil Meacham for this recipe

Mix together in a bowl:

1 1/2 cup of salmon or halibut (pre cooked... a.k.a. left overs)
juice from 1 small lime
1cup long grain and wild rice (pre cooked)
1/2 cup chopped sweet white onion (Walla Walla or Vidalia are best)
1 stalk of celery (chopped)
dash of garlic salt
dash of black pepper
dash of red chili pepper or Tabasco (to taste)

Then put a few tablespoons of the mix in the center of large flour tortillas, add shredded 4 Mexican cheese (Kraft) and roll them up into a burrito. Wrap in foil and refrigerate or freeze.

To serve:
Warm burrito in foil and eat from foil OR... put on plate, sprinkle more cheese mix and salsa. Heat and eat.

Remove foil, put on plate, sprinkle with cheese mix, splash on some salsa, cover with wax paper. Heat and eat.

Car: double wrap the burritos and lay them on top of engine for about 20 minutes to warm them up.... great hot lunch on the road!