Ingredients
The following ingredients have 16 Servings
- 1 can (15 oounces) salmon, drained, bones and skin removed or 2 cups flaked cooked salmon
- 1 package (8 ounces) cream cheese, softened
- 4 tablespoons salsa
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried cilantro
- 1/4 teaspoon ground cumin, optional
- 8 flour tortillas (8 inches)
Instruction
- Drain salmon; remove any bones. In a small bowl, combine salmon, cream cheese, salsa, parsley and cilantro. Add cumin if desired. Spread about 2 tablespoons salmon mixture over each tortilla., Roll up each tortilla tightly and wrap individually. Refrigerate for 2-3 hours. Slice each tortilla into bite-sized pieces.
