MINI SALMON WRAPS

Mini Salmon Wraps image

Provided by Betty Crocker Kitchens

Time 30m

Yield 48

Number Of Ingredients 8

2 packages (3 oz each) cream cheese, softened
2 tablespoons horseradish sauce
6 spinach, tomato or plain flour tortillas (8 to 10 inch)
1 medium cucumber, peeled and finely chopped (1 cup)
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh dill weed
1/4 cup finely chopped red or yellow onion
8 oz salmon lox, cut into thin strips

Steps:

In small bowl, mix cream cheese and horseradish sauce. Spread cream cheese mixture evenly over tortillas.
In small bowl, mix cucumber, sour cream, dill weed and onion; spread over cream cheese mixture. Arrange salmon strips over cucumber mixture. Roll up tortillas tightly.
Cover and refrigerate wraps 10 minutes or until ready to serve. Cut each wrap into 8 pieces.

Nutrition Facts : Calories 40, Carbohydrate 3 g, Cholesterol 5 mg, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 75 mg