Salmon and Asparagus Wraps
Date: Sep. 20th, 2019 - 1:00 PM
Ingredients
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
Preparation
- 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.
