PULLED BBQ SALMON BURRITO, WITH CELERY- HORSERADISH SLAW

2 1/2 lbs Pulled BBQ Salmon, cooked as per instructions
10 ea 12” flour tortillas, preferred flavor (sundried tomato, spinach, plain)
5 cups Carolina Gold rice, cooked and hot
5 cups canned black beans,
preferred brand, hot
1 small red cabbage, shredded
2 heads celery, sliced very thin on a bias
1 cup sour cream
1 cup real mayonnaise (not salad dressing)
4 Tbsp prepared horseradish
1/2 tsp granulated sugar
1/4 cup cider vinegar
1/2 tsp celery seeds
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

PROCEDURE
• For slaw, place red cabbage, and celery in a large bowl. In another bowl whisk together sour cream, mayo, horseradish, sugar, vinegar, celery seeds, salt, and pepper until well combined. Pour dressing over cabbage/ celery mixture. Toss to mix.
• On clean work surface, spread tortillas out evenly. Place about 1/2 cup of the rice down just off center of each tortilla with a bias to the bottom of about 1 inch from center. Place the hot beans on top of the rice, as to not sog out the tortilla. Place about 4 oz of the hot Pulled BBQ Salmon on top of the beans.
Finally, top all with about 1 cup of the slaw.
• Working one at a time, fold about 2 inches of the tortilla sides up and in to create walls so the inside ingredients do not fall out while rolling. Once sides are folded in, start at the bottom and roll the tortilla up to create the burrito shape. About halfway up, stop and pull down on the roll to tighten it up, then continue to roll the rest of the way. Wrap in aluminum foil to hold it together and serve.
• Serves 10

THE SOURCE: VISIT PULLEDBBQSALMON.COM FOR MORE RECIPES