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Mini Salmon Wraps

Mini Salmon Wraps
  • Prep 20 min
  • Total 30 min
  • Servings 48
In less than 30 minutes, you can make elegant smoked salmon snacks for any special gathering.
Updated January 21, 2010

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

Steps

  • 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.

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

Nutrition Facts

Serving Size: 1 Appetizer
Calories
40
Calories from Fat
20
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.
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