INGREDIENTS
•
2 (8 inch) tortillas
•
1/2 cup monterey jack cheese, shredded
•
1/4 cup teriyaki salmon, cooked
•
1/4 cup pineapple, sliced and optionally grilled
•
1 green onion, sliced
•
1 tablespoon teriyaki glaze
•
1 tablespoon sriracha (or to taste)
Go To Recipe