Instructions
- In a medium bowl, mix together cream cheese, dill and green onions. Spread ¼ of the mixture on one side of each tortilla. Top with a single layer of smoked salmon and roll tightly into a log shape. Repeat with remaining tortillas.
- Wrap each log with plastic wrap and transfer to the refrigerator until well chilled, at least an hour or overnight.
- To serve, remove plastic wrap and slice each log into 8 equal slices.
Notes
- I like using Neufchâtel or light cream cheese. Feel free to use your favorite or whatever kind is on sale!
- Look for large, 8-inch flour tortillas, usually marked as "burrito" sized. You can make these with smaller tortillas if you can't find them, but I've found this size is the easiest to work with.
- Feel free change up what type(s) of mix-ins go in your cream cheese. You can even divide it in fourths, and have each tortilla get a different cream cheese mixture spread on top.
Useful products:
Nutrition information
Nutrition Facts
Smoked Salmon Roll-ups
Amount per Serving
Calories
41
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
1
g
Cholesterol
5
mg
2
%
Sodium
125
mg
5
%
Potassium
42
mg
1
%
Carbohydrates
4
g
1
%
Fiber
0.2
g
1
%
Sugar
1
g
1
%
Protein
2
g
4
%
Vitamin A
81
IU
2
%
Vitamin C
0.5
mg
1
%
Calcium
21
mg
2
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
