SALMON ROLLUPS

By cecelia26_

Ingredients

• 1 (8-oz.) package cream cheese, softened
• 1/2 cup thick and chunky salsa
• 1 (5-oz.) pouch Chicken of the Sea®
• Premium Skinless & Boneless Pink
• Salmon Pouch
• 1 cup shredded Cheddar cheese
• 1 cup corn chips, crushed
• 4 (8-inch) flour tortillas
• 4 large leafy green lettuce leaves,
• washed and patted dry

Preparation

Step 1

In bowl, combine cream cheese and salsa until light and fluffy. Stir in Chicken of the Sea® Salmon, cheese and corn chips. Spread 1/4 of the filling to within 1/2-inch of edge of each tortilla. Arrange one lettuce leaf over filling. Roll up each tortilla. Wrap tortilla rolls in plastic wrap. Refrigerate 1 to 3 hours. To serve, remove plastic wrap, trim ends from rolls and cut rolls into 3 to 4 slices per serving. Serve with additional salsa if desired.