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Ingredients
- 1 (15 oz.) can salmon or
- 2 c. cooked salmon, flaked
- 1 (8 oz.) pkg. cream cheese, softened
- 4 Tbsp. mild salsa
- 2 Tbsp. chopped fresh parsley
Method
- Drain salmon; remove any bones.
- In a small bowl, combine salmon, cream cheese, salsa and parsley.
- (Add cumin, if desired.) Spread about 2 tablespoons of salmon mixture over each tortilla. Roll each tortilla tightly and wrap individually with plastic wrap.
- Refrigerate 2 to 3 hours.
- Slice each tortilla into bite size pieces.
- Yields about 48 appetizers.
