Last week when Greg grilled our salmon for supper, I gave him an extra piece so I’d have leftovers. There was an idea in a Martha magazine for a wrap using salmon mixed with cream cheese and cilantro.
I didn’t have any cilantro, but was able to run out to the garden and snip some dill instead. Chopped that up, crumbled up the salmon, and mixed both with part of a brick of low-fat cream cheese.
After spreading the mixture onto a flour tortilla, I added thin-sliced tomato and avocado for a yummy lunch wrap.
I had enough mixture left for three more tortillas. Those were sliced into rounds for finger food at another lunch. Bradley loved them!