Salmon And Asparagus Wraps

• 12 fresh asparagus, trimmed (you will need thin asparagus)
• 1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
• 2 teaspoons lemon peel, finely shredded
• 2 tablespoons lemon juice
• 1/8 teaspoon cayenne pepper
• 6 ounces smoked salmon, coarsely flaked and skin and bones removed
• 4 (7 inch) whole wheat tortillas
• 2 cups baby spinach leaves
• 1/2 sweet red pepper, cut into thin bite-size stips

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

fresh asparagus, philadelphia chive , lemon peel, lemon juice, cayenne pepper, salmon, whole wheat tortillas, baby spinach, sweet red pepper

Taken from www.food.com/recipe/salmon-and-asparagus-wraps-449461 (may not work)