Mediterranean Salmon Wraps

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: 20 mins
• Serves: 4

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

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.