Salmon Salad Wheels

Directions

1. The night before, in small bowl, combine salmon and mayonnaise. Prepare celery, reserving 1 celery stick for pinwheel. The remaining celery can be cut into sticks and packed with other vegetables for tomorrow’s lunch. Refrigerate salmon mixture and celery overnight.

2. In the morning, evenly spread salmon mixture over tortilla, leaving a 1-inch border around tortilla. Place celery at one end of tortilla. Spread cream cheese on opposite end in1/2-inch strip. Starting with end of tortilla with celery, roll up tightly, working toward cream cheese end, and press tightly so that cream cheese “glues” pinwheel together. With sharp knife, slice into 1-inch rounds, discarding ends. Pack in reusable container.

Variation: Substitute canned tuna for the salmon in this recipe, if you like.

Excerpted from Good Food to Go by Brenda Bradshaw and Cheryl Mutch, M.D. Copyright © 2011 by Brenda Bradshaw Cheryl Mutch, M.D.. Excerpted by permission of Random House Canada, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.