Crunchy Salmon Salad Wrap with Dill
|Canned red salmon||6 Ounce, drained, skin removed, bones mashed (1 Can)|
|Cucumber||1⁄2 Small, peeled, seeded, and diced to make 1/4 cup|
|Chopped fresh dill||2 Teaspoon|
|Fresh lemon juice||1 Teaspoon|
|8 inch low carb tortillas||1 , heated|
|Green leaf lettuce||1 Large|
1. Combine salmon, cucumber, mayonnaise, dill, and lemon juice in a bowl. Season with salt and pepper to taste.
2. Place tortilla on a flat surface. Top with lettuce, leaving a 1/2-inch border; top with salmon mixture. Roll or fold tortilla and cut in half, if desired. Wrap tightly.