|Garlic||2 Clove (10 gm), minced|
|Canola oil||1 Teaspoon|
|Canned salmon||14 Ounce, drained, bones and skin removed|
|Basil||1 1⁄2 Teaspoon|
|8 inch flour tortillas||4 , buttered on 1 side|
|Mozzarella cheese||8 Ounce, shredded (About 2 Cups)|
Saute the garlic in the oil in a skillet until tender.
Stir in the salmon, basil and pepper.
Cook over medium heat until heated through.
Place tortillas buttered side down on a griddle; sprinkle each with 1/2 cup shredded cheese.
Spread 1/2 cup of the salmon mixture over half of each tortilla.
Fold over and cook over low heat for 1 to 2 minutes on each side.
Cut into wedges.