Ingredients
1 can (15 oounces) salmon, drained, bones and skin removed or 2 cups flaked cooked salmon1 package (8 ounces) cream cheese, softened4 tablespoons salsa2 tablespoons chopped fresh parsley1 teaspoon dried cilantro1/4 teaspoon ground cumin, optional8 flour tortillas (8 inches)
Preparation
Drain salmon; remove any bones. In a small bowl, combine salmon, cream cheese, salsa, parsley and cilantro. Add cumin if desired. Spread about 2 tablespoons salmon mixture over each tortilla.
Roll up each tortilla tightly and wrap individually. Refrigerate for 2-3 hours. Slice each tortilla into bite-sized pieces.
