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Ingredients

• 8 ounces fresh asparagus spears
• 1/2 tub (8 oz) light cream cheese (Neufchâtel)
• 2 teaspoons finely shredded lemon peel
• 2 tablespoons lemon juice
• 1/8 teaspoon cayenne pepper
• 8 ounces smoked salmon, coarsely flaked and skin and bones removed
• 1/4 cup snipped fresh basil or 2 teaspoons dried basil, crushed
• 4 7- to 8-inch whole wheat flour tortillas
• 1 medium red sweet pepper, cut into thin bite-size strips

Description

<b>77% Less Sat Fat • 11g More Fiber</b> Than The Original Recipe. You Only Need A Couple Ounces Of Smoked Salmon Per Serving To Get Tasty Results. Both Flaky, Hot Smoked (our First Choice) And Cold-smoked, Lox-style Salmon Will Work.

Betty Crocker