Leftover Salmon Lunch Wrap Recipes

MEDITERRANEAN SALMON WRAPS

Mediterranean Salmon Wraps image

This recipe comes from the January '10 issue of BH&G. The recipe calls for canned salmon - or salmon in the foil pouch, but I just used leftover baked salmon. I sent it wrapped in plastic wrap for my teenage daughter's lunch, and it was a hit!

Provided by Julie F

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

10 ounces salmon (canned or in the foil pouches)
1/4 cup fresh parsley, chopped
1/4 cup kalamata olive, pitted and chopped
1/4 cup red onion, fivrf
2 tablespoons extra virgin olive oil
1/2 teaspoon lemon zest
2 tablespoons fresh lemon juice
salt and pepper
12 leaves romaine lettuce, thick ribs removed
4 large whole wheat tortillas
1/2 cup roasted red pepper, sliced
1 tomatoes, halved and sliced

Steps:

In medium bowl combine salmon, parsley, olives, onion, oil, lemon peel and lemon juice. Season with salt and pepper.
To make each sandwich, place 3 lettuce leaves on each tortilla. Top each with a quarter of the salmon salad, top with a few red pepper slices and tomato slices. Fold the tortilla about an inch over each end of the filling, then roll up.

Nutrition Facts : Calories 170.8, Fat 10.3, SaturatedFat 1.5, Cholesterol 36.8, Sodium 365.9, Carbohydrate 4.9, Fiber 1.6, Sugar 1.7, Protein 15.1

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