You only need a couple ounces of smoked salmon per serving to get tasty results. Both flaky, hot smoked (our first choice) and cold-smoked, lox-style salmon will work.
Here's the skinny:
1/2 tub (8 oz) cream cheese >
1/2 tub (8 oz) light cream cheese (Neufchâtel)
4 7- to 8-inch flour tortillas >
4 7- to 8-inch whole wheat flour tortillas
1 cup feta cheese (4 ounces) >
1 medium red sweet pepper, cut into thin bite-size strips
Nutritional Highlights
420 (before)
270 (after)
23 g (before)
10 g (after)
12 g (before)
4 g (after)
80 mg (before)
25 mg (after)
1200 mg (before)
900 mg (after)
1 g (before)
12 g (after)
25 % (before)
40 % (after)
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
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1 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.
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2 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.
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Nutritional Information
4 Servings:
Calories 270 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 25mg; Sodium 900mg; Total Carbohydrate 22g (Dietary Fiber 12g, Sugars 5g); Protein 23g
% Daily Value
Vitamin A 40%; Vitamin C 80%; Calcium 15%; Iron 20%
Exchanges
1 1/2 Starch, 2 1/2 Lean Meat, 1/2 Fat
Carbohydrate Choices
1 1/2
