Smoked salmon, peas, and red onion are mixed with cream cheese and spread between layers of a soft tortilla wrap--resulting in an easy-to-make quesadilla with a mouthwatering and melty filling. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Combine peas, onion, and cider vinegar in a small bowl. Let stand 3 minutes to pickle; drain.

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  • Combine half of the pea-onion mixture with the cream cheese in another small bowl, mashing with a fork to combine.

  • For quesadilla, spread half of the cream cheese mixture onto each soft wrap. Spoon the salmon and the remaining pea-onion mixture over the cream cheese mixture on one of the wraps. Top with the remaining soft wrap, with the cream cheese mixture side down.

  • Coat a large cast-iron skillet or nonstick skillet with cooking spray. Heat the skillet over medium heat. Add the quesadilla; cook 2 to 3 minutes or until lightly browned, turning once halfway through cooking time. Cut the quesadilla into six wedges. If desired, serve with tomatoes and cilantro.

Nutrition Facts

196 calories; 8.2 g total fat; 3.2 g saturated fat; 38 mg cholesterol; 516 mg sodium. 103 mg potassium; 16.9 g carbohydrates; 5.7 g fiber; 3 g sugar; 17.4 g protein; 920 IU vitamin a iu; 8 mg vitamin c; 23 mcg folate; 65 mg calcium; 2 mg iron; 13 mg magnesium;