Source: dLife

Fresh asparagus, smoked salmon, and fat free cream cheese wrapped in whole wheat tortillas.

Servings

6 asparagus spears, fresh, small
0.25 cup fat free cream cheese
1 tsp fresh lemon peel , finely shredded
1 tbsp fresh lemon juice
1 pinch ground cayenne (red pepper)
3 oz smoked salmon , coarsely flaked, skin and bones removed
2 tbsp fresh basil , snipped (or 1 tsp dried, crushed basil)
2 whole wheat tortillas (about 6-7 inches)
0.25 medium bell peppers , cut into thin strips

1 Snap off and discard woody bases from asparagus. Cook asparagus spears in a small amount of boiling lightly salted water for 3 to 5 minutes or until crisp-tender.
2 Drain, and plunge asparagus into ice water to cool quickly, then drain again and pat dry with paper towels.
3 Stir together cream cheese, lemon peel, lemon juice, and cayenne pepper in a small bowl, and then fold in flaked salmon and basil. Spread on tortillas.
4 Arrange 3 of the asparagus spears and half of the sweet pepper strips over salmon mixture on each tortilla, roll up tortillas.
5 If necessary, secure with toothpicks. Wrap in plastic wrap, and chill 2 to 24 hours.