Mediterranean Salmon Wraps |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe comes from the January '10 issue of BH&G. The recipe calls for canned salmon - or salmon in the foil pouch, but I just used leftover baked salmon. I sent it wrapped in plastic wrap for my teenage daughter's lunch, and it was a hit! Ingredients:
10 ounces salmon (canned or in the foil pouches) |
1/4 cup fresh parsley, chopped |
1/4 cup kalamata olive, pitted and chopped |
1/4 cup red onion, fivrf |
2 tablespoons extra virgin olive oil |
1/2 teaspoon lemon zest |
2 tablespoons fresh lemon juice |
salt and pepper |
12 leaves romaine lettuce, thick ribs removed |
4 large whole wheat tortillas |
1/2 cup roasted red pepper, sliced |
1 tomato, halved and sliced |
Directions:
1. In medium bowl combine salmon, parsley, olives, onion, oil, lemon peel and lemon juice. Season with salt and pepper.
2. To make each sandwich, place 3 lettuce leaves on each tortilla. Top each with a quarter of the salmon salad, top with a few red pepper slices and tomato slices. Fold the tortilla about an inch over each end of the filling, then roll up.
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