Recipe Image

Salmon and Asparagus Wraps

  • 25 m
  • 12 h 30 m
Diabetic Living Magazine
“This low fat sandwich recipe is made with heart healthy salmon and high fiber whole wheat tortillas. Plus, it's quick to make.”


    • 6 thin fresh asparagus spears
    • ¼ cup tub-style fat-free cream cheese
    • 1 teaspoon finely shredded lemon peel
    • 1 tablespoon lemon juice
    • 1 pinch Dash cayenne pepper
    • 3 ounces smoked salmon, coarsely flaked and skin and bones removed
    • 2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
    • 2 6 to 7-inch whole wheat flour tortillas
    • ¼ of a red sweet pepper, cut into thin bite-size strips


  • 1 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.
  • 2 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.
  • 3 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.
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