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Mini Salmon Wraps
packages (3 oz each) cream cheese, softened
tablespoons horseradish sauce
spinach, tomato or plain flour tortillas (8 to 10 inch)
medium cucumber, peeled and finely chopped (1 cup)
cup reduced-fat sour cream
cup chopped fresh dill weed
cup finely chopped red or yellow onion
oz salmon lox, cut into thin strips
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.
The wraps can be made up to 24 hours ahead; cover with plastic wrap and refrigerate.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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