Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Snap off and discard woody bases from asparagus. In a covered large saucepan, cook asparagus spears in a small amount of boiling lightly salted water for 3 to 5 minutes or until crisp-tender. Drain and plunge into ice water to cool quickly. Drain again; pat dry with paper towels.
In a small bowl, stir together cream cheese, lemon zest, lemon juice and cayenne. Fold in flaked salmon and basil. Spread on tortillas. For wraps, arrange 3 asparagus spears and half of the bell pepper strips on top of the salmon mixture on each tortilla. Roll up tortillas. If necessary, secure with toothpicks.