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Categories:
salmon fresh parsley kalamata olive red onion extra-virgin olive oil lemon zest lemon juice salt romaine lettuce whole wheat tortillas red pepper tomatoes
Viewed: 46 - Published at: 2 years agoIngredients
- 10 ounces salmon (canned or in the foil pouches)
- 1/4 cup fresh parsley, chopped
- 1/4 cup kalamata olive, pitted and chopped
- 1/4 cup red onion, fivrf
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- salt and pepper
- 12 leaves romaine lettuce, thick ribs removed
- 4 large whole wheat tortillas
- 1/2 cup roasted red pepper, sliced
- 1 tomatoes, halved and sliced
Method
- In medium bowl combine salmon, parsley, olives, onion, oil, lemon peel and lemon juice. Season with salt and pepper.
- To make each sandwich, place 3 lettuce leaves on each tortilla. Top each with a quarter of the salmon salad, top with a few red pepper slices and tomato slices. Fold the tortilla about an inch over each end of the filling, then roll up.
