Alaska Salmon and Chipotle Wrap

I'm not exactly sure where this recipe came from ~ I found it on a little card in a stack of other magazine pages. We tried it out for lunch though (substitutions made), and it was delicious! SPICY, but delicious. :)

Ingredients
3 tablespoons fresh lime juice
1 tablespoon chipotle chile in adobo, chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red bell peppers
2 tablespoons chopped onion
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon pepper
2 (6-7 1/8 ounce) cans skinless boneless salmon (or some leftover salmon from another night's dinner!)
4 tablespoons fat free sour cream
2 tablespoons adobo sauce (this is the spicy part, so use as much or as little as you like)
2 cups baby spinach leaves
4 (6-inch) tortillas (we used the chipotle-flavored ones left over from another recipe)
Directions
In bowl, mix lime juice, chiles, cilantro, bell pepper, red onion, garlic, salt, and pepper. Gently stir in salmon (which has been drained and chunked) until blended. Spread 1 tablespoon of sour cream over each tortilla to within 1 inch of edge; drizzle each with 1/2 tablespoon adobo sauce. Spread 1/2 cup salmon mixture over sour cream and sauce. Top with 1/2 cup of spinach and roll up burrito-style (or fold like a soft taco). Repeat for remaining tortillas.
Serving Size: 2 wraps