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.

Ingredients

• 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

Directions

• 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.