Back 1 Can (14-3/4 oz.) Salmon,
drained, bones and skin removed
1 Package (8 oz.) Cream Cheese
4 Tbsp. Watkins JR's Thick &
Chunky Salsa
1 teas. Watkins Parsley Flakes
1 teas. Watkins Cilantro
1/4 teas. Watkins Cumin
8 Flour Tortillas (8 inches)
In a small bowl, combine salmon, cream cheese, salsa, parsley, cilantro and cumin. Spread about 2 tablespoons of salmon mixture over each tortilla. Roll each tortilla up tightly and wrap individually with plastic wrap. Refrigerate 2-3 hours. Slice each tortilla into bite-size pieces. Yield: about 48 appetizers.
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Stars Team
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