SKINNY LEMONY ASPARAGUS AND SMOKED SALMON WRAPS

Skinny Lemony Asparagus and Smoked Salmon Wraps image

77% less sat fat • 11g more fiber than the original recipe. 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.

Provided by Betty Crocker Kitchens

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 270, Carbohydrate 22 g, Cholesterol 25 mg, Fat 1/2, Fiber 12 g, Protein 23 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 5 g, TransFat 0 g