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


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

3 wedges
196 calories; protein 17.4g; carbohydrates 16.9g; dietary fiber 5.7g; sugars 3.3g; fat 8.2g; saturated fat 3.2g; cholesterol 38.2mg; vitamin a iu 919.7IU; vitamin c 7.6mg; folate 23.4mcg; calcium 65mg; iron 1.7mg; magnesium 12.6mg; potassium 103.3mg; sodium 515.6mg.

2 lean protein, 1 starch, 1/2 fat