The folks at Tumaro’s Gourmet Tortillas have unveiled their new line of New York Deli Style wraps and provided a great recipe if you are looking to mix up your enhiladas this summer. The new wraps come in five varieties: Rye, Pumpernickel, Sour Dough, Everything and Cracked Pepper.

Jump on the recipe below, if you’re so inclined:

• Grilled Salmon Enchilada
• 4 – 10″ New York Deli Style Wraps – Sourdough
• 1 lb. cooked salmon, flaked
• 1⁄2 cup water
• 1⁄4 cup Tomato Paste
• 1 Tablespoon vegetable oil
• 1⁄2 teaspoon chili or cayenne powder
• 2 teaspoons jalapeños, fresh or canned, chopped
• 1 clove garlic, minced
• 1/8 teaspoon cumin
• 2 Tablespoons onion, minced
• 2 Tablespoons scallions, minced
• 1⁄4 cup shredded reduced fat Mexican-blend cheese
• 1⁄4 cup low fat sour cream

Grill salmon until just opaque in center, 4 to 5 minutes per side. In a medium saucepan, combine water, tomato paste, oil, chili powder, jalapeños, garlic, cumin, and onions. Stir until smooth and heated through. Spoon about 1/3 of the sauce in bottom of a medium baking dish. To assemble each enchilada, wet both sides of tortilla in remaining sauce, place 1⁄4 of the salmon down the center of the tortilla and sprinkle with 1 Tablespoon of cheese. Roll tortilla and place seam side down in baking dish. Continue with remaining 3 tortillas. Pour remaining sauce over the four enchiladas. Bake for 10 minutes in a 350°F oven until hot and bubbly. Top with sour cream and serve.

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Geoffrey Kutnick leads content direction and business development for Foodbeast. He splits his time between the quaint neighborhoods of Orange County and the lively streets of Long Beach.