Salmon & Asparagus Wraps
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.
5 people added this to their Recipe Box
This recipe makes 2 servings
- Preparation time: 15 min.
- Cook time : 3 - 5 min
- Total time : PT15M
Salmon & Asparagus Wraps
Ingredients
- 6 thin fresh asparagus 6 thin fresh asparagus
- 1/4 cup soft cream cheese 1/4 cup soft cream cheese
- 1 tsp finely grated lemon peel 1 tsp finely grated lemon peel
- 1 Tbsp lemon juice 1 Tbsp lemon juice
- 1 dash cayenne pepper 1 dash cayenne pepper
- 3 oz smoked salmon , coarsely flaked, remove bone & skin3 oz smoked salmon, coarsely flaked, remove bone & skin
- 2 Tbsp fresh snipped basil , or 1 tsp dried basil crushed2 Tbsp fresh snipped basil, or 1 tsp dried basil crushed
- 2 whole wheat flour tortillas 2 whole wheat flour tortillas
- 1/4 sweet red pepper , cut in thin bite size strips1/4 sweet red pepper, cut in thin bite size strips
Preparation
Snap off & discard woody base from asparagus. In a large sausepan, cook asparagus spears in a small amount boiling salt water for 3 - 5 minutes, until crisp tender. Drain& plunge in ice cold water until cool, dry with paper towel. In a small bowl, stir together soft cream cheese, lemon peel & juice and cayenne. Fold in flaked salmon and basil. Spread on tortillas. For wrap arrange 3 asparagus spears on each and devide the red sweet pepper on each tortillas. Roll up tortillas, if necessary secure with toothpicks. Wrap in plastic wrap, Chill overnight. Makes to servings or cut up in small pieces for appy's
Source : Loreene Jalbert
- Keywords : Appetizers; Brunch; Asparagus; Salmon; Cream cheese; Make-Ahead;
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