Best Salmon And Asparagus Wraps Recipes

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

Categories Side Dish

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

SALMON AND ASPARAGUS WRAPS

Salmon and Asparagus Wraps image

Make and share this Salmon and Asparagus Wraps recipe from Food.com.

Provided by Debbwl

Categories Lunch/Snacks

Time 28m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

12 fresh asparagus, trimmed (you will need thin asparagus)
1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
2 teaspoons lemon peel, finely shredded
2 tablespoons lemon juice
1/8 teaspoon cayenne pepper
6 ounces smoked salmon, coarsely flaked and skin and bones removed
4 (7 inch) whole wheat tortillas
2 cups baby spinach leaves
1/2 sweet red pepper, cut into thin bite-size stips

Steps:

In a covered 10 inch skillet cook asparagus in a small amount of boiling lightly salted water for 2 to 3 minutes or until crisp-tender. Drain and plunge into ice water. Drain again: pat dry with paper towels.
In a bowl combine cream cheese, lemon peel, lemon juice, and cayenne pepper. Fold in salmon. Spread on tortillas. Arrange one-fourth of the spinach over salmon mixture on each tortilla. Then to one end of each tortilla arrange 3 asparagus spears, and one-fourth of the pepper stips on top of the salmon mixture and spinach leaves.
Roll tortillas startin from the edge with the filling. Wrap in plastic wrap. Serve immediately or chill for up to 4 hours.

Nutrition Facts : Calories 72.8, Fat 2.1, SaturatedFat 0.5, Cholesterol 10.4, Sodium 367.6, Carbohydrate 4, Fiber 1.8, Sugar 1.8, Protein 9.9