I found this recipe in a Good Housekeeping Magazine. We all like this recipe. It's easy, healthy and when you make these make several extras and wrap them in saran wrap for lunch the next day.
2-5 oz. cans or pouches skinless, boneless salmon well drained.
1/4 cup chopped fresh parsley, 1/4 cup chopped red onion, 1/4 cup chopped pitted Kalamata olives, 2 tablespoons extra virgin olive oil, 1/2 teapsoon shredded lemon peel, 2 tablespoons of fresh lemon juice, salt and freshly ground pepper to taste. 12 leaves of romaine lettuce (remove rib, 4 large whole wheat tortillas, 1/2 cup bottled red sweet peppers, sliced, 1 large tomato halved and sliced.
In a medium bowl combine salmon, parsley, onion, olives, lemon peel, lemon juice and salt and pepper.
To make each wrap place 3 romaine lettuce leaves on a tortilla. On top of lettuce put a quarter of salmon salad, top with 3 or 4 slices of red pepper and then several slices of tomato. Fold the tortilla about an inch over on each end of the filling then roll up.
259 calories ea., 13 grams of fat, 22 carbs. FYI - Canned salmon is mainly from wild salmon
which is low in contaminates such as mercury
Instead of canned red peppers, I used 2 fresh red peppers and broiled them in the oven for about 10-15 minutes. Then put them in a zip lock bag for about an hour and the skins will come right off.
2-5 oz. cans or pouches skinless, boneless salmon well drained.
1/4 cup chopped fresh parsley, 1/4 cup chopped red onion, 1/4 cup chopped pitted Kalamata olives, 2 tablespoons extra virgin olive oil, 1/2 teapsoon shredded lemon peel, 2 tablespoons of fresh lemon juice, salt and freshly ground pepper to taste. 12 leaves of romaine lettuce (remove rib, 4 large whole wheat tortillas, 1/2 cup bottled red sweet peppers, sliced, 1 large tomato halved and sliced.
In a medium bowl combine salmon, parsley, onion, olives, lemon peel, lemon juice and salt and pepper.
To make each wrap place 3 romaine lettuce leaves on a tortilla. On top of lettuce put a quarter of salmon salad, top with 3 or 4 slices of red pepper and then several slices of tomato. Fold the tortilla about an inch over on each end of the filling then roll up.
259 calories ea., 13 grams of fat, 22 carbs. FYI - Canned salmon is mainly from wild salmon
which is low in contaminates such as mercury
Instead of canned red peppers, I used 2 fresh red peppers and broiled them in the oven for about 10-15 minutes. Then put them in a zip lock bag for about an hour and the skins will come right off.
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