Smoked Salmon Pinwheels
8 servings
Ingredients
1 (8 ounce) package cream cheese, softened
1 tablespoon chopped fresh dill
4 (8 inch) flour tortillas
4 1/2 ounces sliced smoked salmon, finely chopped
16 fresh spinach leaves
16 (1/4 inch x 3 inch) strips red bell pepper
Instructions
Mix cream cheese and dill together in a bowl. Spread about 1/4 cup cream cheese mixture onto each tortilla. Sprinkle 1/4 cup salmon over cream cheese layer. Arrange 3 to 4 spinach leaves and 4 red bell pepper strips over salmon layer. Roll tortilla tightly around filling and wrap securely in plastic wrap; refrigerate for at least 2 hours and up to 24 hours.
Remove plastic wrap and cut rolls into 1-inch pieces.
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