SMOKED SALMON WRAPS/PINWHEELS

Smoked Salmon Wraps/Pinwheels image

Provided by SCOOBYBOO

Time 1h10m

Yield 24 appetizers

Number Of Ingredients 8

1 (8 ounce) package cream cheese or 1 (8 ounce) package reduced-fat cream cheese, softened
1 head garlic, bulb (roasted)
1/4 cup chives (chopped)
1 tablespoon fresh dill weed, chopped or 1 teaspoon dried dill weed
4 (10 inch) flour tortillas (I used fat free and they were great)
1 (4 1/2 ounce) package smoked salmon, skinned and finely chopped
16 -20 spinach leaves
16 -20 slices roasted red peppers

Steps:

Mix cream cheese and roasted garlic-squeezed from skins and chives. I usually do this a day ahead of time to save time the day that I'm making these. Spread about 1/4 cup of the cream cheese mixture over each tortilla. Sprinkle each with a little dill. Place 3 or 4 spinach leaves and 4 bell pepper strips evenly spaced on each tortilla. Sprinkle with about 1/4 cup smoked salmon.
Roll up tortillas tightly; seal edge of each tortilla by spreading with additional cream cheese mixture. wrap securely with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours.
To serve, cut into 1-inch pieces. Place cut side up on serving platter.

Nutrition Facts : Calories 80.8, Fat 4.4, SaturatedFat 2.1, Cholesterol 11.7, Sodium 154.6, Carbohydrate 7.5, Fiber 0.6, Sugar 0.6, Protein 2.9