Drain salmon and remove any bones. In a small bowl combine salmon, cream cheese, salsa, parsley and cilantro. Add cumin if desired. Spread about 2 tablespoons mixture over each tortilla. Roll each tortilla up tightly and wrap individually with plastic wrap. Refrigerate 2-3 hours; slice each tortilla into bite-size pieces. Yield: About 48 appetizers. Recipe By : Jo Anne Merrill From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (62g)|
|Recipe Makes: 48 Servings|
|Calories from Fat: 51 (29%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 12.5mg||4 %|
|Sodium 354.1mg||12 %|
|Potassium 112.8mg||3 %|
|Total Carbohydrate 24.2g||7 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 22.7g|
|Protein 6.2g||9 %|
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Calories per serving: 174
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