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Salmon-Spinach Pinwheels
Salmon-Spinach Pinwheels
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Prep Time:
15 minutes
Total Time:
2 hours 15 minutes
Delicious salmon and spinach pinwheels - great for appetizers!
Ingredients:
  • 1 package (8 ounces) reduced-fat cream cheese (Neufchâtel), softened
  • 1 tablespoon chopped fresh or 1 teaspoon dried dill weed
  • 4 whole wheat flour tortillas (6 inches in diameter)
  • 1 package (4 1/2 ounces) smoked salmon, skinned and finely chopped
  • 12 to 16 leaves fresh spinach
  • 16 strips red bell pepper, about 5x1/4 inch
Instructions:
  • Combine cream cheese with fragrant dill weed. Spread a generous 1/4 cup of the creamy mixture over each tortilla. Top each with 1/4 cup of savory salmon. Arrange 3 or 4 vibrant spinach leaves and 4 bell pepper strips evenly across each tortilla.
  • Roll the tortillas tightly, generously spreading with more of the delicious cream cheese mixture to ensure a perfect seal. Wrap them securely in plastic wrap and let them chill in the refrigerator for a minimum of 2 hours, but no more than 24 hours.
  • Cut the tortilla rolls into 1-inch pieces and elegantly arrange them with the cut side up on a serving platter.

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