Salmon Roll-Ups
photo by Rita1652
- Ready In:
- 15mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 tortillas, 10 inch rounds
-
Dressing
- 2 1⁄2 tablespoons low-fat sour cream
- 2 1⁄2 tablespoons low-fat mayonnaise
- 1 -2 teaspoon prepared japanese horseradish (wasabi)
- 1⁄4 teaspoon grated ginger
- 1⁄4 teaspoon lemon zest
- 1⁄4 teaspoon soy sauce (optional)
-
Fillings
- 2 cups loosely packed baby greens
- 1 -2 tablespoon very thinly sliced red onion
- 10 slices cucumbers, Very thin slices
- 1⁄2 avocado, sliced thin (optional)
- 6 ounces sockeye wild salmon (boneless and skinless, drained)
- 2 tablespoons almonds, toasted
directions
- Mix dressing ingredients together.
- Lay out the 2 wraps and spread 1 tablespoon of the dressing on over one side of each wrap.
- Place the baby greens on the spread dressing. Top with red onions, line the cucumbers across the wrap. Mix the dressing into the salmon. Spread the salmon along side the cucumbers. Place the avocado slices along the salmon if using. Sprinkle the almonds over the salmon. Roll up tightly the tortillas be sure to roll so the cucumbers are all though the rolls. Slice each wrap into 8 slices and place cut side up.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey