|6||thin fresh asparagus spears|
|1/4||cup tub-style fat-free cream cheese|
|1||teaspoon finely shredded lemon peel|
|1||tablespoon lemon juice|
|Dash cayenne pepper|
|3||ounces salmon, broiled|
|2||tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed|
|2||6- to 7-inch whole wheat flour tortillas|
|1/4||of a red sweet pepper, cut into thin bite-size strips|
1. Snap off and discard woody bases from asparagus. In a covered large saucepan, cook asparagus spears in a small amount of boiling lightly salted water for 3 to 5 minutes or until crisp-tender. Drain and plunge into ice water to cool quickly. Drain again; pat dry with paper towels.
2. In a small bowl, stir together cream cheese, lemon peel, lemon juice, and cayenne pepper. Fold in flaked salmon and basil. Spread on tortillas. For wraps, arrange 3 of the asparagus spears and half of the sweet pepper strips atop salmon mixture on each tortilla. Roll up tortillas. If necessary, secure with toothpicks. Wrap in plastic wrap. Chill overnight.
3. For each serving, transport one of the wraps in an insulated lunch box with an ice pack. Store wraps in the refrigerator until ready to eat. Makes 2 servings.
Recipe Via DiabeticLivingOnline