Ingredients:
• 1 pint canned salmon, drained
• 1  8-ounce pkg. cream cheese, softened
• 4-6 Tbsp salsa
• 2 Tbsp chopped fresh parsley
• 1 tsp dried cilantro leaves, crumbled
• 1/4 tsp ground cumin
• flour tortillas

Directions:
Mix salmon, cream cheese, salsa, parsley, cilantro & cumin.  Spread approx. 2 Tbsp of salmon mixture over each tortilla.

Roll up individually and wrap each in plastic wrap.  Chill 2-3 hours.  Remove plastic wrap and slice into bite-size pieces.

(You can slice immediately after rolling, however pieces hold their shape better if allowed to chill first.)

Submitted by:
Evy Gebhardt - Kasilof