Mini Salmon Wraps Recipe

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

Preparation

In small bowl, mix cream cheese and horseradish sauce. Spread cream cheese mixture evenly over tortillas.

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.

Cover and refrigerate wraps 10 minutes or until ready to serve. Cut each wrap into 8 pieces.

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