Salmon and Asparagus Wraps

• fresh asparagus, trimmed (you will need thin asparagus)↗12
• PHILADELPHIA Chive & Onion Cream Cheese Spread↗1⁄2 cup
• lemon peel, finely shredded↗2 teaspoons
• lemon juice↗2 tablespoons
• cayenne pepper↗1⁄8 teaspoon
• smoked salmon, coarsely flaked and skin and bones removed↗6 ounces
• whole wheat tortillas4

  (7 inch)

• baby spinach leaves↗2 cups
• sweet red pepper, cut into thin bite-size strips↗1⁄2

Step-by-step instructions

1. 1

   In a covered 10 inch skillet cook asparagus in a small amount of boiling lightly salted water for 2 to 3 minutes or until crisp-tender. Drain and plunge into ice water. Drain again: pat dry with paper towels.

2. 2

   In a bowl combine cream cheese, lemon peel, lemon juice, and cayenne pepper. Fold in salmon. Spread on tortillas. Arrange one-fourth of the spinach over salmon mixture on each tortilla. Then to one end of each tortilla arrange 3 asparagus spears, and one-fourth of the pepper stips on top of the salmon mixture and spinach leaves.

3. 3

   Roll tortillas startin from the edge with the filling. Wrap in plastic wrap. Serve immediately or chill for up to 4 hours.