A quick and easy salmon wrap that’s reminiscent of a Philadelphia roll.
- Small bones in canned salmon are soft, edible and rich in calcium.
- Rinsing salmon removes about half of the sodium.
- Tuna can be used instead of salmon. Tuna has fewer omega 3 fatty acids.
- Cut each roll into 6-8 mini rolls for appetizers.
- 4 ounces low fat cream cheese (Neufchatel)
- 1 can (14.75 ounces) salmon
- 3 tablespoons light Italian dressing
- 1/4 teaspoon ground black pepper
- 6 8-inch whole wheat tortillas
- 1 tomato, sliced and halved
- 1 cucumber, sliced lengthwise and cut into narrow strips
- 1 1/2 cups Romaine lettuce or spinach leaves, rinse
- Soften cream cheese in medium bowl at room temperature or microwave for 10 seconds.
- Wipe top of salmon can before opening. Drain salmon in a colander and rinse with water.
- Add salmon, dressing and pepper to cream cheese in medium bowl. Stir to blend.
- Spread 1/3 cup filling on each tortilla to the edges.
- Lay lettuce or spinach leaves in the center of the tortilla. Top with tomato and cucumber down the center of the tortilla.
- Roll up tightly. Serve immediately or refrigerate.
Recipe courtesy of Spend Smart Eat Smart, Iowa State University Extension and Outreach.
Serving size: 1 wrap
|Total Fat 12g|
|Saturated Fat 4g|
|Trans Fat 0g|
|Total Carbs 27g|
|Dietary Fiber 4g|
|65%||Vitamin D 13mcg|
*Percent Daily Values are included where available. They are based on a 2,000
calorie diet. Your daily value may be higher or lower depending on your calorie needs.