MEDITERRANEAN SALMON WRAPS
Skip the mayo. Olive oil and lemon juice pull
this flavorful salmon salad together. Roll up
in a wrap to tote in the lunchbox, or serve
over mixed greens for a light dinner.
PREP: 20 MIN.
2
5-oz. cans o r pouches skinless,
boneless salm on, well-drained
/4
cup chopped fresh parsley
/4
cup chopped pitted Kalam ata olives
/4
cup diced red onion
2
Tbsp. extra virgin olive oil
/2
tsp. finely shredded lem on peel
2
Tbsp. fresh lem on juice
Salt and freshly ground black pepper
12
leaves rom aine lettuce, thick ribs
rem oved
4
large w hole w heat tortillas or
w hole w heat w rap breads (about 9
inches in diam eter)
/2
cup bottled roasted red sw eet
peppers, sliced
1
I arge ripe tom ato, halved and sliced
1
.
In medium bowl combine salmon,
parsley, olives, onion, oil, lemon juice, and
lemon peel. Season with salt and pepper.
2.
To make each sandwich, place 3 lettuce
leaves on a 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.
MAKES 4 WRAPS.
EACH W RAP
259 cal, 13 g fat, 25 mg chol,
870 mg sodium, 22 g carbo, 11 g fiber, 22 g pro.
canned salmon
“ Can ned or pouched, you get all the benefits
fo r a fraction o f the price. Salm on is a top
source o f omega-3 fat and vitamin D, tw o
nutrients most people fall short of. Canned
salmon is mainly from wild salmon, which is
also low in contam inants such as mercury.”
roasted
redpeppers
“ Roasted red peppers are packed w ith
vitam ins A and C, and th ey lend a sm oky
M editerranean note. B u y them packed
in w ater, not oil, and rinse them to
elim inate acidity from th e brine before
you use them .”
Chldten
Ntwdte
5
OUF
many, many reasons
M m! M'm! Goot
ONLY
CAMPBELL'S
IS MADE WITH
FRESH EGG NOODLES
32 FEET
IN EVERY CAN!
