Ingredients2 h 10 m servings 202
- 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 15.5 7.8 34 341 Full nutrition
ReviewsRead all reviews 12
I made these for a soiree in my condo, my first time meeting my new neighbours. I was very excited to attend this party, but I never went, as these Salmon Pinwheels were so delicious I did not w...
I have to admit, I went to the store and forgot the spinach! But, I really wanted to rate this because I wanted guidance. I didn't want to waste the beautiful smoked salmon I got. Since I couldn...
Fantastic! I tried to make these myself but way overdid the filling and they just fell apart. These have the perfect proportions!
Made this as written, excellent and had great compliments. I also made with some changes as I needed more and ran out of salmon. Those were, added tsp of horseradish to the cream cheese and u...
I doubled the recipe and took these to Thanksgiving dinner. They were a big hit. I will definitely make these again.
Very easy to make. I made it exactly as the recipe said and my family loved it. I think this is a new easy option for potlucks.