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Ingredients
- 1 ounce (8 ounes) chive and onion cream cheese
- 4 large 10 inch spinach tortillas
- 24 ounces lox
- baby spinach
Preparation
Step 1
Spread cream cheese over tortillas and evenly place lox and spinach on top. Roll up tightly and wrap individually in plastic. Refrigerate for 2 hours or overnight. Slice into 12 pieces each.