Salmon Tortilla Appetizers Recipe

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Ingredients

  • 15 ounces salmon, canned — flaked
  • 8 ounces cream cheese — softened
  • 4 tablespoons salsa — mild or medium
  • 2 tablespoons fresh parsley
  • 1 teaspoon cilantro
  • 1/4 teaspoon ground cumin — optional
  • 8 flour tortillas — 8 inch
  1. Drain salmon and remove any bones. In a small bowl combine salmon, cream cheese, salsa, parsley and cilantro.
  2. Add cumin if desired. Spread about 2 tablespoons mixture over each tortilla.
  3. Roll each tortilla up tightly and wrap individually with plastic wrap. Refrigerate 2-3 hours; slice each tortilla into bite-size pieces.

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