Smoked Salmon Wraps/Pinwheels

• 1 (8 ounce) package cream cheese or 1 (8 ounce) package reduced-fat cream cheese, softened
• 1 head garlic, bulb (roasted)
• 14 cup chives (chopped)
• 1 tablespoon fresh dill weed, chopped or 1 teaspoon dried dill weed
• 4 (10 inch) flour tortillas (I used fat free and they were great)
• 1 (4 1/2 ounce) package smoked salmon, skinned and finely chopped
• 16 -20 spinach leaves
• 16 -20 slices roasted red peppers

1. Mix cream cheese and roasted garlic-squeezed from skins and chives.
2. I usually do this a day ahead of time to save time the day that I'm making these.
3. Spread about 1/4 cup of the cream cheese mixture over each tortilla.
4. Sprinkle each with a little dill.
5. Place 3 or 4 spinach leaves and 4 bell pepper strips evenly spaced on each tortilla.
6. Sprinkle with about 1/4 cup smoked salmon.
7. Roll up tortillas tightly; seal edge of each tortilla by spreading with additional cream cheese mixture.
8. wrap securely with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours.
9. To serve, cut into 1-inch pieces.
10. Place cut side up on serving platter.

cream cheese, garlic, chives, dill, flour tortillas, salmon, leaves, red peppers

Taken from www.food.com/recipe/smoked-salmon-wraps-pinwheels-226994 (may not work)