Smoked Salmon & Cucumber Wraps

You can also serve this delicious breakfast wrap as an eye-catching, light and healthy appetizer: double or triple the recipe and cut the wraps on the diagonal into 1 1/2-inch (4-cm.) slices. Look for sprouted-wheat tortillas at a natural-foods or well-stocked grocery store.

Smoked Salmon & Cucumber Wraps

2 large sprouted-wheat or whole-wheat tortillas

1/4 cup (2 oz./60 g.) whipped light cream cheese

1/2 cup (2 1/2 oz./75 g.) very thinly sliced English cucumber

2 oz. (60 g.) smoked salmon, thinly sliced

2 generous handfuls broccoli sprouts or baby arugula leaves

Spread each tortilla with half of cream cheese. Arrange half of cucumber slices on each in a single layer over cream cheese, overlapping them slightly if necessary and leaving a strip about 1 inch (2.5 cm.) wide along one edge of tortilla uncovered. Arrange salmon over cucumbers, dividing it evenly. Scatter sprouts over cucumbers.

Roll up tortillas, beginning opposite the uncovered cream cheese and tucking tortilla snugly around ingredients. Press firmly on cream cheese end to seal. Turn seal side down and, using a serrated knife, cut eat wrap in half on the diagonal. Serve right away or wrap tightly in waxed paper, plastic wrap, or aluminum foil and take to go. Serves 2.