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.

Yield: Serves 4
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Nutritional Information

Amount per serving
  • Calories: 592
  • Calories from fat: 44%
  • Protein: 28g
  • Fat: 29g
  • Saturated fat: 13g
  • Carbohydrate: 53g
  • Fiber: 2.7g
  • Sodium: 838mg
  • Cholesterol: 76mg


  • 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. 1. Cook bacon in a frying pan until crisp. Set aside.
  2. 2. In a food processor, whirl together garlic, cream cheese, and dill until smooth.
  3. 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.
  4. * Soft Mediterranean flatbread, available at well-stocked grocery stores.
  5. Note: Nutritional analysis is per wrap.
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