Source: dLife

Flour tortillas wrapped around smoked salmon and spinach leaves.

Servings

8 oz fat free cream cheese , softened
1 tbsp fresh dill weed , chopped (or 1 teaspoon dried)
4 whole wheat tortillas (6 inches in diameter)
4.5 oz smoked salmon , skinned and finely chopped
16 fresh spinach leaves
2 medium red bell peppers , cut into 16 strips about 5 and 1/4 inches

1 Mix cream cheese and dill weed. Spread about 1/4 cup of the cream cheese mixture over each tortilla. Sprinkle each with 1/4 cup salmon. Place 3 or 4 spinach leaves and 4 bell pepper strips evenly spaced on each tortilla.
2 Roll up tortillas tightly, spreading with additional cream cheese mixture to seal roll. Wrap securely with plastic wrap and refrigerate at least 2 hours but no longer that 24 hours.
3 To serve, cut tortilla rolls into 1-inch pieces. Place cut side up on serving platter.