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Skinny Lemony Asparagus and Smoked Salmon Wraps
ounces fresh asparagus spears
tub (8 oz) light cream cheese (Neufchâtel)
teaspoons finely shredded lemon peel
tablespoons lemon juice
teaspoon cayenne pepper
ounces smoked salmon, coarsely flaked and skin and bones removed
cup snipped fresh basil or 2 teaspoons dried basil, crushed
7- to 8-inch whole wheat flour tortillas
medium red sweet pepper, cut into thin bite-size strips
Snap off and discard woody bases from fresh asparagus. In a covered large saucepan, cook asparagus spears in a small amount of lightly salted boiling 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.
In a medium bowl, stir together cream cheese, lemon peel, lemon juice, and cayenne pepper. Fold in flaked salmon and basil. Spread on tortillas. Arrange asparagus and sweet pepper strips atop salmon mixture. Roll up tortillas. If necessary, secure with toothpicks.
No nutrition information available for this recipe.
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