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Kittencal's Salmon Pinwheels

Here's how you make Kittencal's Salmon Pinwheels
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  • Servings: 48
  • Prep: 3h
  • Cook: 0m
    • The following recipe serves 48 people.

Ingredients

The ingredients are:
  • 1 can (15 ounce) salmon (red sockeye salmon or can use 2 cups packed cooked salmon, flaked)
  • 8 ounces cream cheese (softened)
  • 1/4 cup picante sauce (mild or medium)
  • 2 tablespoons parsley, finely chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1 small green onion, very finely chopped
  • 1/4 teaspoon ground cumin, optional
  • Seasoned salt and fresh ground black pepper, to taste
  • 8 flour tortillas (8 inch)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Drain salmon then remove any bones.

  • Step 2: Gently hand-squeeze out as much moisture as possible from the salmon.

  • Step 3: N a small bowl combine the salmon with next 7 ingredients until well blended.

  • Step 4: Season with seasoned salt and black pepper to taste.

  • Step 5: At this point I recommend to cover and refrigerate for 24 hours.

  • Step 6: Spread about 3 tablespoons of the salmon mixture over each tortilla (can use more if desired).

  • Step 7: Roll each tortilla up tightly and wrap individual with plastic wrap.

  • Step 8: Refrigerate for 2 to 3 hours.

  • Step 9: Slice each tortilla into bite-size pieces.

We hope you enjoy this recipe!

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