Smoked Salmon & Spinach Pinwheels

By courtneyepowell

Serve with Chamomile tea

Ingredients

• 1 8 oz pkg lowfat cream cheese, at room temp
• 1 T chopped fresh chives
• 1 t lemon zest
• fresh ground black pepper
• 3 9-in spinach wraps
• 12 oz thinly sliced smoked salmon
• 3 c baby spinach leaves, stems removed

Details

Servings 24

Preparation

Step 1

In a med bowl, combine cream cheese, chives and lemon zest. Add pepper to taste and set aside.

Cut 1/2 in off top and bottom of each tortilla to form a rectangle with two rounded edges. Spread cream cheese evenly over tortillas. Top with a layer of smoked salmon, leaving a 1/2-in border of cream cheese on rounded sides.

Top salmon with a single layer of spinach leaves, pressing gently so the spinach sticks to the salmon.

Starting with one round end, tightly roll up the tortilla. Use an extra dab of cream cheese, if needed, to seal the seam.

When ready to serve, cut each roll crosswise into 8 equal pieces.