Salmon & Asparagus Wraps

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  • Makes: 2 servings
  • Prep: 25 mins

Salmon & Asparagus Wraps

Directions

  1. Snap off and discard woody bases from asparagus. In a covered large saucepan, cook asparagus spears in a small amount of boiling lightly salted 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.
  2. In a small bowl, stir together cream cheese, lemon peel, lemon juice, and cayenne pepper. Fold in flaked salmon and basil. Spread on tortillas. For wraps, arrange 3 of the asparagus spears and half of the sweet pepper strips atop salmon mixture on each tortilla. Roll up tortillas. If necessary, secure with toothpicks. Wrap in plastic wrap. Chill overnight.

From the Test Kitchen

To tote:

Place in insulated container with ice packs.

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Nutrition Facts (Salmon & Asparagus Wraps)

  • Per serving:
  • 160 kcal ,
  • 3 g fat
  • (1 g sat. fat ,
  • 12 mg chol. ,
  • 555 mg sodium ,
  • 20 g carb. ,
  • 3 g fiber ,
  • 13 g pro.
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