Smoked Salmon Breakfast Wraps

Smoked Salmon Breakfast Wraps

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From: Diabetic Living Magazine

This take on lox and cream cheese uses whole wheat tortillas instead of the traditional bagels.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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)

Preparation

  • Prep

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  1. 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.
  2. 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.

Nutrition information

  • Serving size: 1 wrap
  • Per serving: 124 calories; 6 g fat(2 g sat); 9 g fiber; 14 g carbohydrates; 12 g protein; 16 mcg folate; 15 mg cholesterol; 2 g sugars; 414 IU vitamin A; 11 mg vitamin C; 98 mg calcium; 1 mg iron; 451 mg sodium; 173 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 lean protein, 1 starch

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