Pink Salmon Dip Pinwheels
- Prep Time: 30 minutes
- Servings: 4
Ingredients
- 16 ounces canned Alaska pink salmon, drained
- 8 ounces cream cheese, softened
- 4 ounces plain Greek yogurt
- Juice of 1 lemon
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon capers, chopped
- 2 tablespoons chopped green olives
- 4 dashes of hot sauce
- ¼ cup minced red bell pepper
- ¼ cup sliced scallions
- 2 tablespoons chopped parsley
- Salt and pepper, to taste
- 1 head romaine or leaf lettuce, rinsed and spun dry
- 2 large carrots, peeled into ribbons
- 4 large flour tortillas
Directions
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Step 1 Prepare the salmon dip
Add the canned salmon to a medium mixing bowl and flake apart with a fork, removing any skin or bones. Add the cream cheese, yogurt, lemon juice, garlic powder, onion powder, capers, green olives, hot sauce, red bell pepper, scallions, parsley, and salt and pepper to taste. With a rubber spatula, mix until all the ingredients are well combined. Set aside.
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Step 2 Prepare the wraps
Place a flour tortilla in the microwave for 10 seconds to soften it. Place the tortilla on a clean work surface and spread a layer of the salmon dip across the entire tortilla. Place a layer of carrot ribbons on top of the dip and then a layer of lettuce leaves. Firmly roll the tortilla onto itself like a sushi roll, tucking in any ingredients that might get pushed out as you roll. Set aside and repeat with the remaining tortillas.
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Step 3 Cut the wraps and serve or store
Using a sharp knife, cut one tortilla wrap in half, then cut each half into thirds so you have six pieces. Secure each piece with a toothpick to prevent unrolling. Repeat with remaining wraps. Serve or store in airtight containers overnight.
Tip: Store any leftover salmon dip in an airtight container for up to 4 days and serve as an appetizer.
