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


Ingredient Checklist


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.

  • 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; total fat 3.4g 5% DV; saturated fat 0.7g; cholesterol 12mg 4% DV; sodium 555mg 22% DV; potassium 227mg 6% DV; carbohydrates 19.8g 6% DV; fiber 2.7g 11% DV; sugar 4g; protein 13.4g 27% DV; exchange other carbs 2; vitamin a iu 1030IU; vitamin c 36mg; folate 31mcg; calcium 83mg; iron 2mg; magnesium 19mg.