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Crunchy Salmon Salad Wrap with Dill

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Ingredients
  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
  Mayonnaise 1 Tablespoon
  Chopped fresh dill 2 Teaspoon
  Fresh lemon juice 1 Teaspoon
  8 inch low carb tortillas 1 , heated
  Green leaf lettuce 1 Large
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Salmon

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 539 Calories from Fat 221

% Daily Value*

Total Fat 25 g38.2%

Saturated Fat 3.5 g17.7%

Trans Fat 0 g

Cholesterol 128.1 mg42.7%

Sodium 1533.8 mg63.9%

Total Carbohydrates 24 g8.1%

Dietary Fiber 10.2 g40.9%

Sugars 4.1 g

Protein 58 g115.8%

Vitamin A 689.7% Vitamin C 154.2%

Calcium 31.5% Iron 48%

*Based on a 2000 Calorie diet

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Crunchy Salmon Salad Wrap With Dill Recipe