Servings: 6
Preparation suggestions
- The small bones in canned salmon are soft, edible and wealthy in calcium.
- Rinsing salmon removes about half of the sodium.
- You need to use tuna as a substitute of salmon. Tuna has less omega 3 fatty acids.
- Cut each roll into 6-8 mini snack rolls.
Ingredients
- 4 ounces low-fat cream cheese (Neufchatel)
- 1 can (14.75 ounces) of salmon
- 3 tablespoons of sunshine Italian dressing
- 1/4 teaspoon ground black pepper
- 6 8-inch whole wheat tortillas
- 1 tomato, sliced and halved
- 1 cucumber, halved lengthwise and cut into narrow strips
- 1 1/2 cups romaine lettuce or spinach leaves, rinse
Directions
- Soften the cream cheese in a medium bowl at room temperature or within the microwave for 10 seconds.
- Wipe the highest of the salmon can before opening. Drain the salmon in a colander and rinse with water.
- Add the salmon, dressing, and pepper to the cream cheese in a medium bowl. Stir to combine.
- Spread 1/3 cup of filling on each tortilla to the sting.
- Place the lettuce or spinach leaves in the middle of the tortilla. Place the tomatoes and cucumbers in the course of the tortilla.
- Roll up tight. Serve immediately or chill.
Recipe courtesy Spend Properly Eat Properly, the extension and coverage of Iowa State University.
Nutrition Facts
6 servings
Serving Size: 1 Wrap
Quantity for 1 pack
Calories
300
%DV* | |
Total fat content 12g | |
Saturated fat 4g | |
Trance Fat 0g | |
cholesterol 55 mg | |
Sodium 760 mg | |
Total carbohydrates 27g | |
Dietary fiber 4g | |
Sugars 3g | |
Added sugars | |
Protein 21h | |
65% | Vitamin D 13 mcg |
14% | Calcium 182 mg |
6% | Iron 1 mg |
8% | Potassium 354 mg |
*Every day percentages are included where available. They’re based on 2 thousand
calorie food plan. Your day by day value could also be higher or lower depending in your caloric needs.