Smoked Salmon and Bacon Wraps with Dill Spread
We took a classic flavor combination—best known as a bagel-topper—threw in bacon for a little crunch, and put it in wraps. The amounts suggested will give you modest-size wraps, so you may want to complete the meal with a green salad or fresh fruit.
How to Make It
Step 1
1
Cook bacon in a frying pan until crisp. Set aside.
Step 2
2
In a food processor, whirl together garlic, cream cheese, and dill until smooth.
Step 3
3
Spread about 1/4 cup of the cheese mixture onto each lavash. Evenly divide salmon among lavash. For each wrap, lay a quarter of the cucumber slices over salmon, followed by 2 slices of bacon and a few slices of onion. Roll up to seal. Cut in half to serve.
Step 4
4
* Soft Mediterranean flatbread, available at well-stocked grocery stores.
Step 5
5
Note: Nutritional analysis is per wrap.
Ingredients
8 slices bacon
1 tablespoon chopped garlic
8 ounces cream cheese, at room temperature
1 cup fresh dill sprigs
4 sheets lavash* or large flour tortillas
1 English cucumber, cut into thin 6-in sticks
1 to 2 cans (about 7 oz. total) Alaska smoked salmon, drained
1/4 cup slivered red onion
Directions
Step 1
1
Cook bacon in a frying pan until crisp. Set aside.
Step 2
2
In a food processor, whirl together garlic, cream cheese, and dill until smooth.
Step 3
3
Spread about 1/4 cup of the cheese mixture onto each lavash. Evenly divide salmon among lavash. For each wrap, lay a quarter of the cucumber slices over salmon, followed by 2 slices of bacon and a few slices of onion. Roll up to seal. Cut in half to serve.
Step 4
4
* Soft Mediterranean flatbread, available at well-stocked grocery stores.
Step 5
5
Note: Nutritional analysis is per wrap.
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