Salmon Tortilla Rolls
This tortilla rolls recipe featuring canned salmon and creamed cheese is a healthy addition to your appetizer menu.
Ingredients
- 1 (64 oz) can Chicken of the Sea® Pink Salmon, Traditional Style
- 2 lbs cream cheese, softened
- 1 c mild salsa
- ½ c chopped fresh parsley
- 1 ½ Tbsp chopped cilantro
- 52 medium sized tortillas
Instructions
- Drain salmon; remove any bones.
- In a large bowl, combine salmon, cream cheese, salsa, parsley and cilantro.
- Spread 2-3 tablespoons of the mixture over each tortilla.
- Roll each tortilla up tightly and wrap individually with plastic wrap.
- If desired, refrigerate for 2-3 hours before serving.
- Slice each tortilla into bite-size pieces.
- Yield: About 208 appetizers
