Salmon And Fennel Lettuce Wraps

Salmon And Fennel Lettuce Wraps

Ingredients:
3 Tbsp reduced-fat mayonnaise
1 Tbsp reduced-fat sour cream
2 Tbsp fresh lemon juice
1 Tbsp chopped fresh dill
12 oz (375 g) canned Alaskan pink or sockeye salmon, drained
½ fennel bulb, trimmed and finely chopped
4 large Boston lettuce leaves

Directions:
1. In medium bowl, whisk together mayonnaise, sour cream, lemon juice, and dill. Stir in salmon and
fennel.
2. For each wrap, start about 1 in (2.5 cm) up from bottom of lettuce leaf and mound one-fourth of
salmon mixture in horizontal row along bottom third of lettuce.
3. Fold bottom of lettuce over filling, then fold in about 1 in (2.5 cm) of sides. Roll firmly away from
you.
4. Cut each wrap in half on a diagonal.