3, 6 oz cans wild salmon, drained and smashed
1 c. Veganise (or mayo)
1/2 c. sweet pickle relish
1 T dijon mustard
1/2 c. capers
2 stalks celery diced
1/2 red onion finely diced
1/2 t. celery seeds

Mix all ingredients together.
Fill Romaine lettuce leaves as wraps.
Enjoy.