Make your parties more memorable, and appetizing, with our Smoked Salmon Pinwheels with Cream Cheese and Iceberg Lettuce finger food recipe.
How to make your Smoked Salmon Pinwheels with Cream Cheese and Iceberg Lettuce
Mix your dill weed and cream cheese.
Now get your tortillas and spread around 1/4 cup of your dill weed and cream cheese mixture on them.
Once done, get your salmon and sprinkle your chopped salmon evenly over the tortilla
You then add your lettuce and bell peppers and also sprinkle them evenly on each tortilla.
Roll up tortillas tightly; seal edge of each tortilla by spreading with additional cream cheese mixture.
Once done, roll each tortilla tightly. Spread some cream cheese mixture to seal each tortilla.
Wrap them in plastic wraps and throw them in the refrigerator for at least 2 hours.
Make sure to not leave them overnight, nor allow them to stay refrigerated for more than 24 hours.
Before serving, cut them into 1 inch bite size pieces.
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