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Salmon-Spinach Pinwheels

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By Betty Crocker Kitchens
Updated Dec 3, 2010
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Enjoy these pinwheels made using salmon and spinach – perfect for appetizer.

Salmon-Spinach Pinwheels

  • Prep Time 15 min
  • Total 2 hr 15 min
  • Servings 24
  • Ingredients 6
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Ingredients

  • 1 package (8 ounces) reduced-fat cream cheese (Neufchâtel), softened
  • 1 tablespoon chopped fresh or 1 teaspoon dried dill weed
  • 4 whole wheat flour tortillas (6 inches in diameter)
  • 1 package (4 1/2 ounces) smoked salmon, skinned and finely chopped
  • 12 to 16 leaves fresh spinach
  • 16 strips red bell pepper, about 5x1/4 inch

Instructions

  • Step 
    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.
  • Step 
    2
    Roll up tortillas tightly, 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.
  • Step 
    3
    To serve, cut tortilla rolls into 1-inch pieces. Place cut side up on serving platter.

Nutrition

65 Calories
3g Total Fat
3g Protein
7g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Appetizer
Calories
65
Total Fat
3g
Saturated Fat
2g
Cholesterol
10mg
Sodium
130mg
Total Carbohydrate
7g
Dietary Fiber
1g
Protein
3g
% Daily Value*:
Exchanges:
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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