Smoked Salmon Wraps/Pinwheels |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 16 |
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These make a very elegant little appetizer. And if you don't like smoked salmon, they're great made with smoked turkey or ham too. Ingredients:
1 (8 ounce) package cream cheese or 1 (8 ounce) package reduced-fat cream cheese, softened |
1 head garlic, bulb (roasted) |
1/4 cup chives (chopped) |
1 tablespoon fresh dill weed, chopped or 1 teaspoon dried dill weed |
40 inches flour tortillas (i used fat free and they were great) |
1 (4 1/2 ounce) package smoked salmon, skinned and finely chopped |
16 -20 spinach leaves |
16 -20 slices roasted red peppers |
Directions:
1. Mix cream cheese and roasted garlic-squeezed from skins and chives. I usually do this a day ahead of time to save time the day that I'm making these. Spread about 1/4 cup of the cream cheese mixture over each tortilla. Sprinkle each with a little dill. Place 3 or 4 spinach leaves and 4 bell pepper strips evenly spaced on each tortilla. Sprinkle with about 1/4 cup smoked salmon.
2. Roll up tortillas tightly; seal edge of each tortilla by spreading with additional cream cheese mixture. wrap securely with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours.
3. To serve, cut into 1-inch pieces. Place cut side up on serving platter.
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