Salmon Wraps

Spanish PDF: 
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 black pepper
  • 6 (8-inch) whole wheat tortillas
  • Rinsed lettuce or spinach leaves
  • 1 cucumber
  • 1 tomato
  1. Soften cream cheese in medium bowl 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 thinly and cut slices in half.
  6. Peel cucumbers. Cut in half lengthwise. Scoop out seeds with a spoon. Cut in half crosswise. 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.
  • Tuna can be used instead of salmon but has fewer omega 3 fatty acids.


  • Rinsing salmon removes about half the sodium.
  • Small bones in canned salmon are soft, edible, and rich in calcium.
  • For appetizers, cut eat roll into 6-8 mini rolls.
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