Mediterranean Salmon Wraps

Submitted by Julie F

"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!"

 

• Ready In: 20mins
• Ingredients: 12
• Serves: 4

ingredients

• 283.49 g salmon (canned or in the foil pouches)
• 59.14 ml fresh parsley, chopped
• 59.14 ml kalamata olive, pitted and chopped
• 59.14 ml red onion, fivrf
• 29.58 ml extra virgin olive oil
• 2.46 ml lemon zest
• 29.58 ml fresh lemon juice
• salt and pepper
• 12 leaf romaine lettuce, thick ribs removed
• 4 large whole wheat tortillas
• 118.29 ml roasted red pepper, sliced
• 1 tomatoes, halved and sliced

directions

1. In medium bowl combine salmon, parsley, olives, onion, oil, lemon peel and lemon juice. Season with salt and pepper.
2. 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.