1package 8 ounces cream cheese or reduced-fat cream cheese (Neufchâtel)softened
1tablespoonchopped fresh dill weed or 1 teaspoon dried dill weed
4flour tortillas8 to 10 inches in diameter
1package 4 1/2 ounces smoked salmonskinned and finely chopped
16spinach leaves
16strips about 5x1/4 inch red bell peppers
Instructions
Mix cream cheese and dill weed. Spread about 1/4 cup of the cream cheese mixture over each tortilla. Sprinkle each with 1/4 cup salmon. Place 3 or 4 spinach leaves and 4 bell pepper strips evenly spaced on each tortilla.
Roll up tortillas tightly; seal edge of each tortilla by spreading with additional cream cheese mixture. wrap securely with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours.
To serve, cut into 1-inch pieces. Place cut side up on serving platter.