A quick and easy salmon wrap that’s reminiscent of a Philadelphia roll.

Servings: 6

Preparation tips

  • 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.

Nutrition Facts

6 servings

Serving size: 1 wrap

Amount per 1 wrap



% DV*
Total Fat 12g
Saturated Fat 4g
Trans Fat 0g
Cholesterol 55mg
Sodium 760mg
Total Carbs 27g
Dietary Fiber 4g
Sugars 3g
Added Sugars 
Protein 21g
65% Vitamin D 13mcg
14% Calcium 182mg
6% Iron 1mg
8% Potassium 354mg

*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.