Serving Size: 1 wrap
Preparation: 7 minutes
2 1/2 Tbsp. light cream cheese spread
2 tsp. sniped fresh chives
1 tsp. finely grated lemon peel
2 Tbsp. lemon juice
1 small zucchini, trimmed
4 whole wheat flour low-carb tortillas
1 1/2 oz. thinly sliced smoked salmon
Lemon wedges
Preparation
1. In a small bowl, combine the cream cheese spread, chives, lemon peel, and lemon juice, stirring until smooth; set aside. Draw a vegetable peeler through the zucchini, lengthwise, to cut very thin ribbons.
2. Spread the cream cheese mixture evenly over the tortillas, leaving a 1/2 inch border around the edges. Divide the salmon among the tortillas, placing it one half of each tortilla. Layer the zucchini ribbons on top of the salmon. Starting from the filled side, roll up the tortillas. Cut each wrap in half. Serve with lemon wedges, if desired.
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Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
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