Salmon tortilla appetizers
48 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | ounces | Salmon, canned -- flaked |
| 8 | ounces | Cream cheese -- softened |
| 4 | tablespoons | Salsa -- mild or medium |
| 2 | tablespoons | Fresh parsley |
| 1 | teaspoon | Cilantro |
| ¼ | teaspoon | Ground cumin -- optional |
| 8 | Flour tortillas -- 8 inch | |
Directions
Drain salmon and remove any bones. In a small bowl combine salmon, cream cheese, salsa, parsley and cilantro. Add cumin if desired.
Spread about 2 tablespoons mixture over each tortilla.
Roll each tortilla up tightly and wrap individually with plastic wrap.
Refrigerate 2-3 hours; slice each tortilla into bite-size pieces.
Yield: About 48 appetizers.
Recipe By : Jo Anne Merrill
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