This recipe comes from the January '10 issue of BH&G. The recipe calls for canned salmon - or salmon in the foil pouch, but I just used leftover baked salmon. I sent it wrapped in plastic wrap for my teenage daughter's lunch, and it was a hit!
In medium bowl combine salmon, parsley, olives, onion, oil, lemon peel and lemon juice. Season with salt and pepper.
To make each sandwich, place 3 lettuce leaves on each tortilla. Top each with a quarter of the salmon salad, top with a few red pepper slices and tomato slices. Fold the tortilla about an inch over each end of the filling, then roll up.