✅Ingredients
For the Filling:
1 cup cooked salmon (flaked)
¼ cup cream cheese (softened)
2 tablespoons fresh basil (chopped)
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
For the Rolls:
4 large tortillas or wraps
½ cup baby spinach or arugula (optional)
¼ cup thinly sliced cucumbers (optional)
✅Instructions
1. Prepare the Filling:
In a mixing bowl, combine the cooked salmon, softened cream cheese, chopped basil, lemon zest, lemon juice, garlic powder, salt, and black pepper.
Mix well until all ingredients are fully combined and the texture is creamy.
2. Assemble the Rolls:
Lay a tortilla on a flat surface.
Spread a generous amount of the salmon mixture evenly over the tortilla, leaving a small border around the edges.
If using, add baby spinach or arugula and thinly sliced cucumbers on top of the filling.
3. Roll Tightly:
Carefully roll the tortilla from one side to the other, ensuring it is tight and secure.
Repeat the process for the remaining tortillas.
4. Slice and Serve:
Using a sharp knife, cut each roll into 1-inch slices to create bite-sized pinwheels.
Arrange on a serving platter and enjoy immediately or refrigerate for up to 2 hours before serving.
Serving Suggestions
Serve as an appetizer, snack, or light meal.
Pair with a dipping sauce like lemon yogurt dip or a light vinaigrette.
Would you like any modifications or additional details?
