Smoked Salmon Pinwheels

three salmon pinwheels surronded by cherry tomatoes, baby carrots and snap peas

Servings: 8

Prep Time: 10

Total Time: 10

These smoked salmon pinwheels make a great appetizer and when paired with some hummus and veggies you can turn them into a terrific pinwheel and veggie board.

5 from 10 votes

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Ingredients

For the salmon wraps:

8 ounces whipped cream cheese
1 tablespoon chopped fresh herbs, chives or dill
¼ teaspoon garlic powder
4 large tortillas/wraps
3 cups baby spinach or field greens
8-12 ounces smoked salmon

For the appetizer board:

4 oz tub hummus
2 cups sugar snap peas
1 pint cherry tomatoes
1 cups baby carrots

Instructions

Flavor the cream cheese:

In a medium bowl, combine the whipped cream cheese, herbs, and garlic powder. Omit this step if you purchase Garlic & Herb flavored whipped cream cheese.

Make the pinwheels:

Place the tortilla wraps on a flat surface. Spread the cream cheese over the wraps on a thin layer all the way to the edge -this will help seal the wrap.
Distribute the spinach or baby greens on top of the cream cheese, and place a thin layer of smoked salmon on top.
Roll the wrap, beginning one end, tightly. With a serrated knife, slice the wraps in half, then into ½-inch rounds, discard the edges (or eat them!), if desired. Refrigerate until ready to serve.

Assemble the appetizer:

Place the tub of hummus on the board and distribute the smoked salmon pinwheels and veggies around it.

Prep ahead:

These smoked salmon pinwheels can be made a day ahead of time and kept in the fridge, wrapped in plastic wrap. When you're ready to assemble the board, slice them into pinwheels.

Notes

Nutrition information is calculated for the salmon wraps only.

Nutrition