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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

15 mins
15 mins


Ingredient Checklist


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

  • 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; protein 17.4g 35% DV; carbohydrates 16.9g 6% DV; exchange other carbs 1; dietary fiber 5.7g 23% DV; sugars 3.3g; fat 8.2g 13% DV; saturated fat 3.2g 16% DV; cholesterol 38.2mg 13% DV; vitamin a iu 919.7IU 18% DV; vitamin c 7.6mg 13% DV; folate 23.4mcg 6% DV; calcium 65mg 7% DV; iron 1.7mg 9% DV; magnesium 12.6mg 5% DV; potassium 103.3mg 3% DV; sodium 515.6mg 21% DV.