Smoked Salmon and Beet Wraps
(from BearNakedBaker’s recipe box)
Source: BNB
Prep time: 30 minutes
Cook time: 0 minutes
Serves 4 people
Categories: SANDWICH
Ingredients
- 1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
- 2 tablespoons finely chopped red onion
- 1 to 2 tablespoons capers
- 1 to 2 teaspoons lemon zest
- 1/2 cup spreadable chive cream cheese
- 2 large soft flour tortillas (10- to 12-inch diameter)
- 8 slices smoked salmon
- 1/2 cup baby spinach leaves
Directions
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Drain beets; chop. Discard beet liquid. In medium bowl, combine beets, onion, capers and lemon zest.
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Spread 1/4 cup cream cheese evenly over each tortilla, leaving 1-inch border. Place 4 salmon slices over cream cheese; press lightly. Top each with spinach. Sprinkle beet mixture evenly over spinach.
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Roll up. Wrap each roll tightly in plastic wrap. Refrigerate up to 4 hours.
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To serve, remove plastic wrap; cut each tortilla into 2 pieces.