Kittencal's Salmon Pinwheels
Created by KittenCal on October 5, 2011
- Servings: 48
- Prep Time: 3h
- Cook Time: 0m
- Recipe #296
Ingredients
- 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)
How to Make
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Step 1: Drain salmon then remove any bones.
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Step 2: Gently hand-squeeze out as much moisture as possible from the salmon.
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Step 3: N a small bowl combine the salmon with next 7 ingredients until well blended.
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Step 4: Season with seasoned salt and black pepper to taste.
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Step 5: At this point I recommend to cover and refrigerate for 24 hours.
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Step 6: Spread about 3 tablespoons of the salmon mixture over each tortilla (can use more if desired).
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Step 7: Roll each tortilla up tightly and wrap individual with plastic wrap.
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Step 8: Refrigerate for 2 to 3 hours.
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Step 9: Slice each tortilla into bite-size pieces.
Nutritional Facts
- Serving Size: 1 (16.7 g)
- Calories 30.8
- Total Fat - 2.1 g
- Saturated Fat - 1 g
- Cholesterol - 9.9 mg
- Sodium - 25.7 mg
- Total Carbohydrate - 0.7 g
- Dietary Fiber - 0 g
- Sugars - 0.4 g
- Protein - 2.2 g
- Calcium - 6.9 mg
- Iron - 0.1 mg
- Vitamin C - 0.6 mg
- Thiamin - 0 mg