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
Preparation
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.
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.
To serve, cut tortilla rolls into 1-inch pieces. Place cut side up on serving platter.
