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Skinny Lemony Asparagus and Smoked Salmon Wraps
Skinny Lemony Asparagus and Smoked Salmon Wraps
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Prep Time:
15 minutes
Total Time:
30 minutes
Healthy and flavorful salmon dish using smoked salmon for rich flavor with lower saturated fat and higher fiber content. Perfect with both flaky hot smoked or cold-smoked lox-style salmon.
Ingredients:
  • 8 ounces fresh asparagus spears
  • 1/2 tub (8 oz) light cream cheese (Neufchâtel)
  • 2 teaspoons finely shredded lemon peel
  • 2 tablespoons lemon juice
  • 1/8 teaspoon cayenne pepper
  • 8 ounces smoked salmon, coarsely flaked and skin and bones removed
  • 1/4 cup snipped fresh basil or 2 teaspoons dried basil, crushed
  • 4 7- to 8-inch whole wheat flour tortillas
  • 1 medium red sweet pepper, cut into thin bite-size strips
Instructions:
  • Prepare the fresh asparagus by snapping off and discarding the woody bases. Cook the asparagus spears in a large saucepan of lightly salted boiling water for 3 to 5 minutes until crisp-tender. Then, transfer to ice water to cool quickly. Drain, pat dry with paper towels, and it's ready to enjoy!
  • Combine cream cheese, lemon peel, lemon juice, and cayenne pepper in a bowl. Gently mix in flaked salmon and fresh basil. Spread this delicious mixture on tortillas. Top with asparagus and sweet pepper strips. Roll up tortillas and secure with toothpicks, if needed.

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