Slice one clove of garlic in half and rub it well over the interior of a large wooden salad bowl. Using the back of a spoon and a fork, mash into a paste any remaining garlic from the rubbing process and the other clove of garlic. Add the 5 filets of anchovy, continue to mash the paste. Drizzle into the paste 2 tablespoons olive oil, continuing to stir and mash, add the Worcestershire, salt, mustard and pepper. Wisk in the red wine vinegar and remaining ¼ cup of olive oil, wisk until well incorporated. Drop the egg from the shell into the mixture or add in the ¼ cup of Egg Beaters™, squeeze the lemon juice over the egg (removing any seeds) and wisk again until creamy; allowing the dressing to coat the sides of the bowl. Add the romaine lettuce and parmesan cheese, toss to coat well. Sprinkle the 8 ounces of flaked Kippered Wild King Salmon over the top and toss again. Lay a generous amount along one side of a flour tortilla, fold in the two ends and roll. Repeat for other three wraps. Cut diagonally and serve.

Yields: 4 wraps.

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