This Mediterranean-inspired sandwich starts with convenient canned salmon. Wrapped up with silky-sweet roasted red peppers in a lemon-olive oil dressing, this sandwich fills you up without slowing you down.

• 2 5-ounce cans or pouches skinless, boneless salmon, drained well
• ¼ cup chopped fresh parsley
• ¼ cup chopped pitted Kalamata olives
• ¼ cup diced red onion
• 2 Tablespoons extra virgin olive oil
• 1/2 teaspoon finely shredded lemon peel
• 2 Tablespoons fresh lemon juice
• Salt and freshly ground black pepper
• 12 leaves romaine lettuce, thick ribs removed
• 4 large whole wheat tortillas or whole wheat wrap breads (about 9 inches in diameter)
• ½ cup bottled roasted red sweet peppers, sliced
• 1 large ripe tomato, halved and sliced

1. In medium bowl, combine salmon, parsley, olives, onion, oil, lemon peel and lemon juice. Season with salt and pepper.
2. To make each sandwich, place 3 lettuce leaves on a tortilla. Top each with a quarter of the salmon salad, top with a few red pepper slices and tomato slices. Fold the tortilla about an inch over each end of the filling, then roll up.

Makes 4 wraps.