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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
12 hrs 30 mins
Nutrition Profile:


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; protein 13.4g; carbohydrates 19.8g; dietary fiber 2.7g; sugars 3.5g; fat 3.4g; saturated fat 0.7g; cholesterol 12mg; vitamin a iu 1029.8IU; vitamin c 36.3mg; folate 31.4mcg; calcium 82.9mg; iron 2.2mg; magnesium 19mg; potassium 227.1mg; sodium 555.3mg.