Mini Salmon Wraps

 

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

• 1 In small bowl, mix cream cheese and horseradish sauce. Spread cream cheese mixture evenly over tortillas.
• 2 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.
• 3 Cover and refrigerate wraps 10 minutes or until ready to serve. Cut each wrap into 8 pieces.