This low fat sandwich recipe is made with heart healthy salmon and high fiber whole wheat tortillas. Plus, it's quick to make.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
25 mins
total:
12 hrs 30 mins
Servings:
2
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Snap off and discard woody bases from asparagus. In a covered large saucepan, cook asparagus spears in a small amount of boiling lightly salted water for 3 to 5 minutes or until crisp-tender. Drain and plunge into ice water to cool quickly. Drain again; pat dry with paper towels.

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  • In a small bowl, stir together cream cheese, lemon peel, lemon juice, and cayenne pepper. Fold in flaked salmon and basil. Spread on tortillas. For wraps, arrange 3 of the asparagus spears and half of the sweet pepper strips atop salmon mixture on each tortilla. Roll up tortillas. If necessary, secure with toothpicks. Wrap in plastic wrap. Chill overnight.

  • For each serving, transport one of the wraps in an insulated lunch box with an ice pack. Store wraps in the refrigerator until ready to eat.

Nutrition Facts

160 calories; protein 13.4g 27% DV; carbohydrates 19.8g 6% DV; dietary fiber 2.7g 11% DV; sugars 3.5g; fat 3.4g 5% DV; saturated fat 0.7g 4% DV; cholesterol 12mg 4% DV; vitamin a iu 1029.8IU 21% DV; vitamin c 36.3mg 60% DV; folate 31.4mcg 8% DV; calcium 82.9mg 8% DV; iron 2.2mg 12% DV; magnesium 19mg 7% DV; potassium 227.1mg 6% DV; sodium 555.3mg 22% DV.