Ingredients
- One 6" soft flour tortilla wrap
- Boston or Bibb lettuce to line the wrap (allow a bit of lettuce to stick out the ends)
- 1 tbsp. whipped cream cheese
- 2-3 slices smoked salmon
- 1 small green onion, trimmed at both ends or chives
- 1-2 blanched asparagus spear(s) trimmed of any woody parts
Instructions
Step 1
Blanche the asparagus spears for 2 minutes. Quickly plunge into an ice bath, drain and gently pat dry.
Step 2
Line each wrap with lettuce and arrange the slices of salmon side by side.
Step 3
Spoon cream cheese onto the salmon and arrange an asparagus spear (two if they’re small) and green onion or chives on top.
Step 4
Firmly roll up the wrap (do not tuck the sides) placing the finished edge on the bottom.
Step 5
Use a bit of cream cheese to "glue" the finished edge or a decorative toothpick in the center to keep the wrap from unrolling.
Step 6
Accompany with sparkling water with a slice of lemon or sprig of mint.