Smoked Salmon & Beet Wraps




Servings: 4




Preparation Time: 30 minutes


1          jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets

2          tablespoons finely chopped red onion

1–2      tablespoons capers

1–2      teaspoons lemon zest

1/2       cup spreadable chive cream cheese

2          large soft flour tortillas (10–12-inch diameter)

8          slices smoked salmon

1/2       cup baby spinach leaves

Drain beets; chop. Discard beet liquid. In medium bowl, combine beets, onion, capers and lemon zest.

Spread 1/4 cup cream cheese evenly over each tortilla, leaving 1-inch border. Place 4 salmon slices over cream cheese; press lightly. Top each with spinach. Sprinkle beet mixture evenly over spinach.

Roll up. Wrap each roll tightly in plastic wrap. Refrigerate up to 4 hours.

To serve, remove plastic wrap; cut each tortilla into 2 pieces.

Note: Can be made with other meats

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