Ingredients2 h 10 m servings 202 cals
- Mix cream cheese and dill together in a bowl. Spread about 1/4 cup cream cheese mixture onto each tortilla. Sprinkle 1/4 cup salmon over cream cheese layer. Arrange 3 to 4 spinach leaves and 4 red bell pepper strips over salmon layer. Roll tortilla tightly around filling and wrap securely in plastic wrap; refrigerate for at least 2 hours and up to 24 hours.
- Remove plastic wrap and cut rolls into 1-inch pieces.
- Cook's Note:
- Reduced-fat cream cheese can be used in place of the regular. Substitute 1 teaspoon dried dill for the fresh, if desired.
Per Serving: 202 calories; 12.3 g fat; 15.5 g carbohydrates; 7.8 g protein; 34 mg cholesterol; 341 mg sodium. Full nutrition
ReviewsRead all reviews 3
Very good, I didn't adjust anything. I wasn't really sure about rolling it and would probably try chopping the red peppers next time, but was a big hit at the party.
Fantastic! I tried to make these myself but way overdid the filling and they just fell apart. These have the perfect proportions!