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SALMON TORTILLA APPETIZERS by www.country-cooking.com
15 ounces Salmon -- canned -- flaked
8 ounces Cream cheese -- softened
4 tablespoons Salsa -- mild or medium
2 tablespoons Fresh parsley
1 teaspoon Cilantro
1/4 teaspoon Ground cumin -- optional
8 Flour tortillas -- 8 inch
Drain salmon and remove any bones. In a small bowl combine salmon, cream cheese, salsa, parsley and cilantro. Add cumin if desired. Spread about 2 tablespoons mixture over each tortilla. Roll each tortilla up tightly and wrap individually with plastic wrap. Refrigerate 2-3 hours; slice each tortilla into bite-size pieces.
Yield: About 48 appetizers.
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