For 6 people
15 ounce(s) salmon in can
8 ounce(s) pkg. of cream cheese, softened
4 tablespoon(s) mild or medium salsa
2 tablespoon(s) chopped fresh parsley
2/3 tablespoon(s) dried cilantro
1/4 teaspoon(s) ground cumin
1 8 inch flour tortillas
Directions
Drain salmon; remove any bones. In a small bowl, combine salmon, cream cheese, salsa, parsley and cilantro. Add cumin. 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.
PREP TIME 15 Min
READY IN 15 Min
FULL RECIPES
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