1. Mix cream cheese and dill weed. Spread about 1/4 cup of the cream cheese mixture over each tortilla. Sprinkle each with 1/4 cup salmon. Place 3 or 4 spinach leaves and 4 bell pepper strips evenly spaced on each tortilla.
2. Roll up tortillas, spreading with additional cream cheese mixture to seal roll. Wrap securely with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours.
3. To serve, cut tortilla rolls into 1-inch pieces. Place cut side up on serving platter.
Calorie 65 (Calories from Fat 25)
Fat 3g (Saturated 2g)
Carbohydrate 7g (Dietary Fiber 1g)
DAILY VALUE: Vitamin A 10% Vitamin C 10% Calcium 2% Iron 4%
DIET EXCHANGES: 1/2 Starch, 1/2 Fat
From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Smoked Salmon Pinwheels recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.
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