Smoked Salmon Quesadilla

Combine peas, onion, and cider vinegar in a small bowl. Let stand 3 minutes to pickle; drain.

Combine half of the pea-onion mixture with the cream cheese in another small bowl, mashing with a fork to combine.

For quesadilla, spread half of the cream cheese mixture onto each soft wrap. Spoon the salmon and the remaining pea-onion mixture over the cream cheese mixture on one of the wraps. Top with the remaining soft wrap, with the cream cheese mixture side down.

Coat a large cast-iron skillet or nonstick skillet with cooking spray. Heat the skillet over medium heat. Add the quesadilla; cook 2 to 3 minutes or until lightly browned, turning once halfway through cooking time. Cut the quesadilla into six wedges. If desired, serve with tomatoes and cilantro.