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2 Salmon Fillets
2 teaspoons Olive Oil
1/2 teaspoon Salt
1/4 teaspoon fresh ground Pepper
2 cups Baby Arugula
1/4 cup low-fat Mayonnaise
2 Tablespoons chopped Chives
2 Tablespoons Orange Juice
12 Cherry Tomatoes, halved halved or grape tomatoes, halved
4 Whole Wheat Tortillas
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Heat broiler. Brush salmon with oil; season with salt and pepper to taste. Broil, skin-side down, until flaky, about 6 minutes. Set aside and keep warm. Meanwhile, make the dressing. Combine 1 1/2 cups of the arugula, mayonnaise, chives, orange juice and pepper to taste in a food processor or blender; pulse until combined to desired texture. Chop the salmon into bite-sized pieces. Divide dressing among wraps. Distribute tomatoes and remaining arugula among wraps. Place salmon on top; roll tightly.
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