SALMON-SPINACH PINWHEELS

Salmon-Spinach Pinwheels image

Provided by Betty Crocker Kitchens

Time 2h15m

Yield 24

Number Of Ingredients 6

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

Steps:

Mix cream cheese and dill weed. Spread about 1/4 cup of the cream cheese mixture over each tortilla. Sprinkle each with 1/4 cup salmon. Place 3 or 4 spinach leaves and 4 bell pepper strips evenly spaced on each tortilla.
Roll up tortillas tightly, spreading with additional cream cheese mixture to seal roll. Wrap securely with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours.
To serve, cut tortilla rolls into 1-inch pieces. Place cut side up on serving platter.

Nutrition Facts : Calories 65, Carbohydrate 7 g, Cholesterol 10 mg, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 130 mg