Ingredients
1 package (8 ounces) cream cheese, softened1 tablespoon snipped fresh dill1 tablespoon capers, drained1/2 teaspoon garlic powder1/2 teaspoon lemon juice4 spinach tortillas (8 inches), room temperature1/2 pound smoked salmon fillets, flaked
Preparation
In a small bowl, combine the cream cheese, dill, capers, garlic powder and lemon juice. Spread over tortillas; top with salmon. Roll up tightly.
Cut into 1-in. pieces; secure with toothpicks. Chill until serving. Discard toothpicks before serving. Refrigerate leftovers.
