Smoked Salmon and Bacon Wraps with Dill Spread

We took a classic flavor combination—best known as a bagel-topper—threw in bacon for a little crunch, and put it in wraps. The amounts suggested will give you modest-size wraps, so you may want to complete the meal with a green salad or fresh fruit.


Serves 4

Recipe from


Recipe Time

Prep: 30 Minutes

Nutritional Information

Calories 592
Caloriesfromfat 44 %
Protein 28 g
Fat 29 g
Satfat 13 g
Carbohydrate 53 g
Fiber 2.7 g
Sodium 838 mg
Cholesterol 76 mg


8 slices bacon
1 tablespoon chopped garlic
8 ounces cream cheese, at room temperature
1 cup fresh dill sprigs
4 sheets lavash* or large flour tortillas
1 English cucumber, cut into thin 6-in sticks
1 to 2 cans (about 7 oz. total) Alaska smoked salmon, drained
1/4 cup slivered red onion


1. Cook bacon in a frying pan until crisp. Set aside.

2. In a food processor, whirl together garlic, cream cheese, and dill until smooth.

3. Spread about 1/4 cup of the cheese mixture onto each lavash. Evenly divide salmon among lavash. For each wrap, lay a quarter of the cucumber slices over salmon, followed by 2 slices of bacon and a few slices of onion. Roll up to seal. Cut in half to serve.

* Soft Mediterranean flatbread, available at well-stocked grocery stores.

Note: Nutritional analysis is per wrap.