Shelly's Recipe

SALMON PINWHEELS

Category: Roll Ups / Pinwheels

1 (15 oz) can salmon or 2 cups cooked salmon, flaked and deboned
1 (8 oz) pkg cream cheese, softened
1/4 tsp cumin
1 tsp cilantro
2 tbsp chopped fresh parsley
4 tbsp mild or hot salsa
8 (8-inch) flour tortillas
Fresh dill, optional

Drain canned salmon and remove skin and bones. In a small bowl, combine salmon, cream cheese, cumin, cilantro, parsley and salsa. Mix well. Spread about 2 tbsp over each tortilla. Roll up tightly and wrap individually with clear plastic wrap. Refrigerate 2 to 3 hours. Slice each tortilla into bite-size pieces. To prevent roll-up from flattening, roll it as you slice. Garnish with dill, if desired.