Ingredients

  • 2 spinach tortillas
  • 8 oz fat-free cream cheese
  • 1/4 cup PERinaise, flavor of your choice
  • 1/4 cup of capers
  • 1/4 cup of chives
  • 8 oz sliced smoked salmon
  • 1/4 red onion
  • 1/4 tsp salt
  • 1/4 tsp pepper

Cooking Instructions

1 Bring cream cheese to room temperature, this will make it much easier to mix.
2 Place the cream cheese, PERinaise, capers, chives, salt and pepper in a bowl and beat with a spatula until smooth. Put the mix in the fridge, and chill for 30 mins before assembling.
3 To assemble, divide the mixture between the two wraps, spread the cream cheese in a smooth, even layer as close to the edges as you can.
4 Thinly slice the red onion and spread over both wraps.
5 Cover the onions with the salmon, making sure to cover the whole surface.
6 Roll up the wraps, one by one. Make them as tight as you can without squeezing your filling out!
7 Place in the fridge, and chill for another 30 mins, before slicing with a sharp knife to serve. Each wrap will give you 8 pinwheels.

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