I adapted this from a Weight Watcher recipe.
The recipe calls for a 14 3/4 oz can of salmon (I JUST noticed this), but I made it with a 7 oz can, kept all the other quantities the same, and it is delicious for lunches!
My way makes 3 skimpier wraps, so let's call it 5 points plus instead the 7 points plus with a larger can.
Lee
Sante Fe Salmon Wrap
1/2 cup fresh tomato salsa
1/8 cup mayo with 1/8 cup low fat sour cream (can use 1/4 cup fat free mayo instead)
2 scallions, sliced
2 T. cilantro, chopped
1 7 oz. can of salmon, drained
2-3 (8 inch) whole wheat tortillas
Lettuce leaves
Capers
Mix all filling ingredients, seasoning with salt and pepper. Place a lettuce leaf or two on top of tortilla. Spoon a third or half of the filling on the tortilla, add some capers, roll up burrito-style, and cut.
Serve with pickled and fresh garnishes.
The recipe calls for a 14 3/4 oz can of salmon (I JUST noticed this), but I made it with a 7 oz can, kept all the other quantities the same, and it is delicious for lunches!
My way makes 3 skimpier wraps, so let's call it 5 points plus instead the 7 points plus with a larger can.
Lee
Sante Fe Salmon Wrap
1/2 cup fresh tomato salsa
1/8 cup mayo with 1/8 cup low fat sour cream (can use 1/4 cup fat free mayo instead)
2 scallions, sliced
2 T. cilantro, chopped
1 7 oz. can of salmon, drained
2-3 (8 inch) whole wheat tortillas
Lettuce leaves
Capers
Mix all filling ingredients, seasoning with salt and pepper. Place a lettuce leaf or two on top of tortilla. Spoon a third or half of the filling on the tortilla, add some capers, roll up burrito-style, and cut.
Serve with pickled and fresh garnishes.