Sunday, Jun 26, 2016
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Crunchy Salmon Salad Wrap with Dill

1 6-ounce can red salmon, drained, skin and bones removed

small cucumber, peeled,

seeded, and diced

1 tablespoon mayonnaise

2 teaspoons chopped fresh dill

1 teaspoon fresh lemon juice

1 8-inch low-carb tortilla, heated

or 1 regular tortilla

1 large leaf green leaf lettuce

Combine salmon, cucumber, mayonnaise, dill,

and lemon juice in a bowl. Season with salt and

pepper to taste.

Place tortilla on fl at surface. Top with lettuce,

leaving a -inch border; top with salmon mixture.

Roll tortilla; cut in half, if desired. Wrap tightly in

aluminum foil.

Yield: 1 serving

Source: Atkins For Life low-carb cookbook

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