Mini Salmon Wraps

Mini Salmon Wraps

In less than 30 minutes, you can make elegant smoked salmon snacks for any special gathering.

Prep Time

20

Minutes

Total Time

30

Minutes

Makes

48

appetizers

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.
Makes 48 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead
The wraps can be made up to 24 hours ahead; cover with plastic wrap and refrigerate.

Nutrition Information:

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