Salmon Wraps

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Serving Size: 
1 wrap
Cost Per Serving: 
  • 4 ounces low fat cream cheese (Neufchatel)
  • 1 can (14.75 ounces) salmon
  • 3 tablespoons light Italian dressing
  • 1/4 teaspoon ground black pepper
  • 6 (8") whole wheat tortillas
  • 1 tomato
  • 1 cucumber
  • 1 1/2 cups Romaine lettuce or spinach leaves, rinsed
  1. Soften cream cheese in medium bowl at room temperature or microwave for 10 seconds.
  2. Wipe top of salmon can before opening. Drain salmon in a colander and rinse with water.
  3. Add salmon, dressing, and pepper to cream cheese in medium bowl. Stir to blend.
  4. Spread 1/3 cup filling on each tortilla. Spread to the edges.
  5. Slice tomato into thin slices. Cut slices in half.
  6. Cut cucmbers in half lenghtwise. Scoop out seeds with a spoon. Lay on flat side and cut into narrow strips.
  7. Lay lettuce or spinach leaves in the center of the tortilla. Top with tomato and cucumber down the center of the tortilla.
  8. Roll up tightly. Serve immediately or refrigerate.


  •  Rinsing salmon removes about half the sodium.
  • Small bones in canned salmon are soft, edible, and rich in calcium.
  • Tuna can be used instead of salmon. Tuna has fewer omega 3 fatty acids.
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