Nutrition per serving may change if servings are adjusted.
⅓ cup light cream cheese spread
1 tablespoon snipped fresh chives
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
4 6 to 7-inch whole wheat flour tortillas
3 ounces thinly sliced, smoked salmon (lox-style), cut into strips
1 small zucchini, trimmed
Lemon wedges (optional)
In a small bowl, stir together cream cheese, chives, lemon peel, and lemon juice until smooth. Spread evenly over tortillas, leaving a ½-inch border around the edges.
Divide salmon among tortillas, placing it on the bottom half of each tortilla. To make zucchini ribbons, draw a sharp vegetable peeler lengthwise along the zucchini to cut very thin slices. Place zucchini ribbons on top of salmon. Starting from the bottom, roll up tortillas. Cut in half. If desired, serve with lemon wedges.