Smoked Salmon Chipotle Wrap
Chipotle Cream Cheese
Hands on: 5 minutes
Total time: 5 minutes
If you are sensitive to spicy-hot foods, you might want to start with about
half the pureed chipotle called for, and then add more according to your
tolerance.
3 ounces (1/2 small can) chipotles in adobo sauce
Juice of 1 lime
1/4 cup chopped fresh chives
1 1/2 teaspoons coarse salt
1 1/2 teaspoons granulated sugar
Place the chipotles and sauce in a food processor and puree until smooth.
Add cream cheese and lime juice and process well. Scrape down sides of bowl.
Add chives, salt and sugar and pulse until well-combined.
Cream cheese mixture covers approximately 8 tortillas.
Other Ingredients
8 “
flour tortillas
Smoked Salmon
Spread cream cheese over tortillas
Cover cheese surface with spinach leaves, leaving a l” border on one side of
each tortilla
Arrange salmon on top of spinach
Roll tortillas up tightly (starting at side opposite l” border, pressing
firmly to seal. )
Wrap in plastic wrap; refrigerate 2 hours or up to 1 day.
Unwrap; trim ends of rolls. Cut
each roll into ¾ to 1” thick slices.