Smoked-Salmon Filling (below)
Sun-Dried Tomato Filling (below)
8 flour tortillas (10 inches each)
1. Prepare both fillings.
2. Spread each of the fillings evenly over 4 tortillas (4 with salmon, 4 with tomato). Roll each tortilla up tightly, jelly-roll fashion. Wrap each roll in plastic wrap and refrigerate at least 4 hours or overnight, until firm enough to slice.
3. To serve, unwrap plastic around tortilla rolls and trim ends. Cut rolls into slightly less than 1/2-inch-thick slices.
Smoked-Salmon Filling:
1 1/2 packages (8 ounces each) cream cheese, softened
1/4 pound thinly sliced smoked salmon, chopped
3 tablespoons capers, drained and chopped
1/4 cup loosely packed fresh dill, chopped,
In medium bowl, with spoon, mix until blended.
Sun-Dried Tomato Filling:
1 package (8 ounces) cream cheese, softened
10 sun-dried tomato halves, packed in herb-seasoned olive oil, drained and chopped
1 container (5.2 ounces) spreadable cheese with pepper
1/3 cup packed fresh basil leaves, chopped
In medium bowl, combine until blended.
- contributed by Dee D., Orlando, FL
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