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

Diabetic Living Magazine
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Ingredients

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Directions

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  • 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; 3.4 g total fat; 0.7 g saturated fat; 12 mg cholesterol; 555 mg sodium. 227 mg potassium; 19.8 g carbohydrates; 2.7 g fiber; 4 g sugar; 13.4 g protein; 1030 IU vitamin a iu; 36 mg vitamin c; 31 mcg folate; 83 mg calcium; 2 mg iron; 19 mg magnesium;