Mini Salmon Wraps

  • Prep Time 20 min
  • Total Time 30 min
  • Servings 48

Ingredients

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

The wraps can be made up to 24 hours ahead; cover with plastic wrap and refrigerate.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
40
Calories from Fat
20
% Daily Value
Saturated Fat
2g
Cholesterol
5mg
Sodium
75mg
Total Carbohydrate
3g
Dietary Fiber
0g
Protein
2g
% Daily Value*:
Iron
2%
2%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.