Sockeye Salmon Wrap

Well, between needing nutritious lunches at work that won't have me nodding over my keyboard an hour after eating and thinking ahead to the summer (which should be here by now but seems strangely reluctant to actually show up) I got to thinking about sandwiches and other portable foods.

Now I am a big fan of the sandwich in general ... one of humanity's best inventions ever. Take them to work, school, on a picnic or just to chow down on one anytime, I don't think there's a more versatile style of food. Plus, you can make them with virtually anything, to meet any tastes and to any level of nutrition (or bad nutrition ... think bacon strips inside) that your little heart desires.

With this is mind, I share with you a salmon wrap sandwich I got off a tinned seafood site. They suggested tinned salmon of course and that certainly is doable, but the salt levels in tinned salmon are way out of line for anyone watching their blood pressure as I am.

This is a good way to use up any leftovers if you have baked, grilled, fried, poached or whatever a piece of salmon or, as I did, just cook one up to make the sandwiches.

This recipe makes 4 servings.

400-450 grams sockeye or other wild salmon, sauted lightly on each side for about four to six minutes depending on how thick the piece is. Should go lighter pink and a little flakey and it's done. Less done is much better than overdone when it comes to salmon.

8 ounces softened light cream cheese

2 Tablespoons fresh chopped chives

1 Tablespoon lemon juice

2 Tablespoons chopped cilantro or you can use 2 teaspoons dried Italian seasoning

2 teaspoon finely chopped red onion

1/2 teaspoon red pepper flakes or cayenne (optional)

4 large (10-inch) whole grain flour tortillas

4 large Romaine or curly lettuce leaves, center ribs removed or equivalent amount of mixed salad greens (about 1 cup to my eye) for even more flavour and nutritious goodness

4 cups chopped or thinly sliced assorted fresh vegetables, such as cucumber, bean sprouts, tomato, celery, or shredded carrots/ broccoli/cabbage ... pretty much whatever you have in your fridge is great

Blend salmon, cream cheese, chives, lemon juice, seasoning, onion and pepper.

On each of the tortillas, divide and spread the salmon-cream cheese mixture to almost the edge. Lay a lettuce leaf or scatter some mixed greens over each tortilla. Top with one cup vegetables placed across middle of tortilla. Note that if you are using tomatoes, it's best to get the wet seedy bits out to make the sandwich a little less mucky. If you won't want to waste that part (OK, I'm cheap, I know) you can also put that part into the salmon cheese spread where it will blend in and not be so runny.

Roll up the tortillas tightly, tuck in ends envelope-style and slice on the diagonal.

Now just enjoy the crunchy flavourful goodness.