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Smoked Salmon Pinwheels

Smoked Salmon Pinwheels




  • 2 burrito style spinach wraps (gluten-free optional)
  • 4-6 oz cream cheese
  • 1 tbsp chopped fresh dill
  • ½ tbsp chives
  • 1/8 tsp garlic powder
  • 2-3 cups spinach
  • 4-6 oz smoked salmon



    STEP 1

    In a small bowl mix the cream cheese, dill, chives, and garlic powder until creamy.

    STEP 2

    Lay out 2 wraps and evenly spread the cream cheese onto each one, leaving about a half inch of room around the edges on one side (for sealing later).

    STEP 3

    Evenly distribute the spinach between your two tortillas, followed by the smoked salmon.

    STEP 4

    Tightly roll up each wrap, tucking in the ends as you go. It’s important to roll these as tightly as possible so that the pinwheels stay together when cut. With a small serrated knife cut the edges off of each wrap, and then cut each one into ½ inch rounds. You should get about 14-16 pinwheels, 7-8 per wrap.

    STEP 5
    Feel free to assemble as-is or stick a toothpick into each pinwheel to serve.

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