Salmon Pinwheels

Need to make an appetizer in a hurry but don’t want to sacrifice your waistline?  Salmon pinwheels are quick, easy, delicious and nutritious.  This recipe uses canned salmon instead of smoked salmon.  Canned salmon is lower in sodium and higher in omega-3 than smoked salmon.  Make these treats a few hours or a day ahead of time.
I made these for Christmas party on Saturday, and another batch for our Healthy Recipe Exchange Christmas Pot Luck.  Usually I would use whole grain wraps, but I opted for red and green tortillas for a festive look. As you can tell by the ingredients, I am a ‘pinch of this, dash of this, season to taste’ kind of cook.  Feel free to play around with the recipe a bit.
1 can salmon
2-3 tbsp light cream cheese
2-3 tbsp plain Greek yogurt
2-4 green onions finely chopped
Mix all ingredients (except tortillas) together in a bowl.  Spread a thin layer of the salmon spread over the tortilla and roll it up.  Roll it up as tight as you can.  Repeat until the spread is finished.  It’s best to refrigerate the rolls before cutting.  Cut the rolls into one inch slices and serve on a platter.  Garnish with something pretty if you are artsy and in the mood!

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