FOR THE BLACK BEAN SALAD: Combine all the ingredients in a bowl and mix well and reserve for service refrigerated.
FOR THE SOUR CREAM: Combine all the ingredients in a bowl and reserve for service
To assemble the wrap warm it with a damp towel over it in a microwave for 15 seconds the tortilla skin will be more pliable. Spread the chipotle sour cream from end to end over the tortilla skin. Place the black bean salad in the center of the wrap with the cooked fish on top, place shredded iceberg on this and fold the end over and roll to seal the wrap. Cut on the bias and server overlapping each on a plate. Serve with Kettle chips and salsa. Garnish with parsley and lemon.
Source: Bell Aquaculture
