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Ingredients

Burrito style spinach wraps

2

Cream cheese

4-6 ounces

Chopped fresh dill

1 tablespoon

Chives

½ tablespoon

Garlic powder

1/8 teaspoon

Spinach

2-3 cups

Smoked salmon

4-6 ounces

Instructions

Step 1

In a small bowl combine cream cheese, dill, chives, and garlic powder. Mix until well-incorporated and creamy.

Step 2

Lay out both wraps and evenly spread the cream cheese onto each one, leaving about a half inch of room around the edges. Spread the cream cheese out to the edge on one side, as you’ll use this side to “seal” the pinwheel.

Step 3

Evenly distribute the spinach between your two tortillas, followed by the smoked salmon.

Step 4

Tightly roll up each wrap, tucking in the ends as you go. It’s important to roll these as tightly as possible so that the pinwheels stay together when cut.

Step 5

With a small serrated knife cut the edges off of each wrap, and then cut each one into ½ inch rounds. You should get about 14-16 pinwheels, 7-8 per wrap.

Step 6

Feel free to assemble as-is or stick a toothpick into each pinwheel to serve. Serves 4.

Nutrition

Serving size 4
Calories 264kcal

Fat

  • Saturated fat

14.8g

  • 6.7g

Carbohydrates

  • Sugar
  • Fiber

20g

  • 2.1g
  • 1.2g
Protein 12.3g

Ingredients

Burrito style spinach wraps

2

Cream cheese

4-6 ounces

Chopped fresh dill

1 tablespoon

Chives

½ tablespoon

Garlic powder

1/8 teaspoon

Spinach

2-3 cups

Smoked salmon

4-6 ounces

Instructions

Step 1

In a small bowl combine cream cheese, dill, chives, and garlic powder. Mix until well-incorporated and creamy.

Step 2

Lay out both wraps and evenly spread the cream cheese onto each one, leaving about a half inch of room around the edges. Spread the cream cheese out to the edge on one side, as you’ll use this side to “seal” the pinwheel.

Step 3

Evenly distribute the spinach between your two tortillas, followed by the smoked salmon.

Step 4

Tightly roll up each wrap, tucking in the ends as you go. It’s important to roll these as tightly as possible so that the pinwheels stay together when cut.

Step 5

With a small serrated knife cut the edges off of each wrap, and then cut each one into ½ inch rounds. You should get about 14-16 pinwheels, 7-8 per wrap.

Step 6

Feel free to assemble as-is or stick a toothpick into each pinwheel to serve. Serves 4.

Nutrition

Serving size 4
Calories 264kcal

Fat

  • Saturated fat

14.8g

  • 6.7g

Carbohydrates

  • Sugar
  • Fiber

20g

  • 2.1g
  • 1.2g
Protein 12.3g

Ingredients

Burrito style spinach wraps

2

Cream cheese

4-6 ounces

Chopped fresh dill

1 tablespoon

Chives

½ tablespoon

Garlic powder

1/8 teaspoon

Spinach

2-3 cups

Smoked salmon

4-6 ounces

Instructions

Step 1

In a small bowl combine cream cheese, dill, chives, and garlic powder. Mix until well-incorporated and creamy.

Step 2

Lay out both wraps and evenly spread the cream cheese onto each one, leaving about a half inch of room around the edges. Spread the cream cheese out to the edge on one side, as you’ll use this side to “seal” the pinwheel.

Step 3

Evenly distribute the spinach between your two tortillas, followed by the smoked salmon.

Step 4

Tightly roll up each wrap, tucking in the ends as you go. It’s important to roll these as tightly as possible so that the pinwheels stay together when cut.

Step 5

With a small serrated knife cut the edges off of each wrap, and then cut each one into ½ inch rounds. You should get about 14-16 pinwheels, 7-8 per wrap.

Step 6

Feel free to assemble as-is or stick a toothpick into each pinwheel to serve. Serves 4.

Nutrition

Serving size 4
Calories 264kcal

Fat

  • Saturated fat

14.8g

  • 6.7g

Carbohydrates

  • Sugar
  • Fiber

20g

  • 2.1g
  • 1.2g
Protein 12.3g