{"id":3042,"date":"2019-09-20T13:00:13","date_gmt":"2019-09-20T16:00:13","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=3042"},"modified":"2019-09-14T02:24:00","modified_gmt":"2019-09-14T05:24:00","slug":"salmon-and-asparagus-wraps","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/09\/20\/salmon-and-asparagus-wraps\/","title":{"rendered":"Salmon and Asparagus Wraps"},"content":{"rendered":"

Ingredients<\/h2>\n
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6 thin fresh asparagus spears<\/p>\n

\u00bc cup tub-style fat-free cream cheese<\/p>\n

1 teaspoon finely shredded lemon peel<\/p>\n

1 tablespoon lemon juice<\/p>\n

1 pinch Dash cayenne pepper<\/p>\n

3 ounces smoked salmon, coarsely flaked and skin and bones removed<\/p>\n

2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed<\/p>\n

2 – 6 to 7-inch whole wheat flour tortillas<\/p>\n

\u00bc of a red sweet pepper, cut into thin bite-size strips<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

 <\/p>\n

Preparation<\/h2>\n
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  1. 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.<\/span><\/li>\n
  2. 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.<\/span><\/li>\n
  3. 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.<\/span><\/li>\n<\/ol>\n

    \"Salmon<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Ingredients 6 thin fresh asparagus spears \u00bc 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 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-3042","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3042","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=3042"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3042\/revisions"}],"predecessor-version":[{"id":3043,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3042\/revisions\/3043"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=3042"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=3042"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=3042"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}