Makes: 8 tortillas

Ingredients:

1 can (14.75) canned salmon
1 cup drained mild or medium salsa
8 ounces 1/3 less fat cream cheese, softened
2 T fresh chopped chives
2 T fresh chopped flat leaf parsley
1 t dried dill weed
1 t dried Italian seasoning
¼ t dried minced garlic
¼ t ground chipolte pepper or crushed red pepper flakes, to taste
8 (9inch) flour tortillas-spinach, tomato, multi grain or whole wheat
4 cups broccoli slaw
1 cup matchstick carrots

Preparation:

1. Drain salsa through a wire sieve into a small bowl to remove excess liquid
2. In a medium bowl, combine salmon, drained salsa, chives, parsley, lemon juice, dill, Italian seasoning, garlic and chipolte or red pepper flakes.
3. To soften tortillas for rolling, heat for 45 seconds between 2 paper towels in the microwave. On each tortilla, use a rubber spatula to spread 1 ounce of cream cheese to within ¼ inch of the edge of the tortilla. Mound 3 T of salmon mixture in an oval on the bottom third of the tortilla. Cover with ½ cup of broccoli slaw and then sprinkle matchstick carrots on top.
4. Roll tortilla up envelope style and slice on diagonal, or pinwheel style by creating 6 sliced rolls per tortilla.
5. Transfer to serving plate and garnish with fresh fruit such as watermelon triangles or grapes.

Recipe courtesy of: www.alaskaseafood.org

Nutrition information: one tortilla
calories: 335, protein: 28 gm, total fat: 16 gm, saturated fat: 7 gm, cholesterol: 55 mg, carbohydrate: 30 grams and sodium: 773mg