Salmon Rollup
These creamy morsels are a snap to make — just mix, spread, roll, and cut for a perfectly delicious finger food.
Ingredients
- 1 (5 oz) pouch Chicken of the Sea® Pink Salmon, Skinless & Boneless
- 8 oz. cream cheese, softened
- 1/2 cup thick and chunky salsa, plus more for serving
- 1 cup shredded Cheddar cheese
- 1 cup corn chips, crushed
- 4 (8 inch) flour tortillas
- 4 large leafy green lettuce leaves, washed and patted dry
Instructions
- In bowl, combine cream cheese and salsa until light and fluffy.
- Stir in salmon, cheese and corn chips.
- Spread 1/4 of the filling to within 1/2-inch of edge of each tortilla.
- Arrange one lettuce leaf over filling. Roll up each tortilla. Wrap tortilla rolls in plastic wrap.
- If desired, refrigerate 1 to 3 hours.
- To serve, remove plastic wrap, trim ends from rolls and cut rolls in half.
- Serve with additional salsa if desired.
