2 garlic cloves, minced
1 teaspoon vegetable oil
1 (14 3/4 ounce) can pink salmon, drained
    (skin and bones removed if desired)
1 to 2 teaspoons dried basil
1/2 teaspoon pepper
1 tablespoon butter, softened
4 flour tortillas
2 cups shredded cheese (mozzarella, Cheddar or Colby)
Guacamole or salsa

In a skillet, saute garlic in oil until tender. Stir in salmon, basil and pepper. Cook over medium heat until heated through (only takes a few minutes).

Meanwhile, spread butter over one side of tortilla. Place tortillas, buttered side down, on a griddle or nonstick skillet. Sprinkle each with 1/2 cup of cheese and then spread salmon over 1/2 of tortilla. Fold over and cook over low heat for 1-2 minutes on each side. Cut into wedges.

Serve with guacamole or salsa.