Salmon-Spinach Pinwheels

  • Prep 15 min
  • Total 2 hr 15 min
  • Servings 24

Ingredients

1
package (8 ounces) reduced-fat cream cheese (Neufchâtel), softened
1
tablespoon chopped fresh or 1 teaspoon dried dill weed
4
whole wheat flour tortillas (6 inches in diameter)
1
package (4 1/2 ounces) smoked salmon, skinned and finely chopped
12
to 16 leaves fresh spinach
16
strips red bell pepper, about 5x1/4 inch

Steps

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  • 1
    Mix cream cheese and dill weed. Spread about 1/4 cup of the cream cheese mixture over each tortilla. Sprinkle each with 1/4 cup salmon. Place 3 or 4 spinach leaves and 4 bell pepper strips evenly spaced on each tortilla.
  • 2
    Roll up tortillas tightly, spreading with additional cream cheese mixture to seal roll. Wrap securely with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours.
  • 3
    To serve, cut tortilla rolls into 1-inch pieces. Place cut side up on serving platter.

Notes









Tips

Expert Tips

  • Spinach is a super source of folic acid. All cells need folic acid to function normally, but recent studies show that as many as 40 percent of Americans don't meet their folic acid requirement.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Appetizer
Calories
65
% Daily Value
Total Fat
3g
Saturated Fat
2g
Cholesterol
10mg
Sodium
130mg
Total Carbohydrate
7g
Dietary Fiber
1g
Protein
3g
% Daily Value*:
Exchanges:
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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