Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 238.93 Kcal (1000 kJ) | ||
| Calories from fat | 148.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.55g | 25% | |
|---|---|---|---|
| Cholesterol | 63.34mg | 21% | |
| Sodium | 345.18mg | 14% | |
| Potassium | 361.23mg | 8% | |
| Total Carbs | 8.14g | 3% | |
| Sugars | 3.83g | 15% | |
| Dietary Fiber | 1.68g | 7% | |
| Protein | 14.08g | 28% | |
| Vitamin C | 30.4mg | 51% | |
| Iron | 1.8mg | 10% | |
| Calcium | 199.8mg | 20% | |
| Amount Per 100 g | |||
| Calories | 126.42 Kcal (529 kJ) | ||
| Calories from fat | 78.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.76g | 25% | |
|---|---|---|---|
| Cholesterol | 33.51mg | 21% | |
| Sodium | 182.63mg | 14% | |
| Potassium | 191.12mg | 8% | |
| Total Carbs | 4.3g | 3% | |
| Sugars | 2.03g | 15% | |
| Dietary Fiber | 0.89g | 7% | |
| Protein | 7.45g | 28% | |
| Vitamin C | 16.1mg | 51% | |
| Iron | 1mg | 10% | |
| Calcium | 105.7mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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