Ingredients Jump to Instructions ↓

  1. 1 (15 ounce) can salmon 1 (8 ounce) package cream cheese, softened 4 tablespoons mild or medium salsa 2 tablespoons chopped fresh parsley 1 teaspoon dried cilantro 1/4 teaspoon ground cumin 8 (8 inch) flour tortillas

Instructions Jump to Ingredients ↑

  1. Drain salmon; remove any bones. In a small bowl, combine salmon, cream cheese, salsa, parsley and cilantro. Add cumin if desired. Spread about 2 tablespoons of the salmon mixture over each tortilla. Roll each tortilla up tightly and wrap individual with plastic wrap. Refrigerate for 2 to 3 hours. Slice each tortilla into bite-size pieces. ');


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