Easy Smoked Salmon Tortilla Roll Ups are the perfect appetizer or snack! If you love smoked salmon you will definitely love these!
I make these because they are so easy and can be prepared ahead of time if I am having company. They look beautiful on an appetizer tray and I am always asked for the recipe. Every time. I have never had any leftovers! Ever!
Easy Smoked Salmon Tortilla Roll-ups can be made with romaine lettuce or spinach. My friend Julie always uses kale. But then Julie uses kale in everything!
She also uses a bit more honey mustard than I like to. I suggest you taste the cream cheese mixture and see what you think before you spread it on top of your tortillas! Then you can adjust the amount of honey mustard or cream cheese to suit your personal tastes!
Julie also adds the chopped dill to the cream cheese mixture instead of sprinkling it evenly over top of the cream cheese. If you do that be sure to add it gradually to your cream cheese mixture! Keep tasting it to make sure you don’t add too much! Dill works beautifully in this recipe but you don’t want to over power the salmon with the dill!
My husband Ken does not use dill at all and absolutely loves these Easy Smoked Salmon Tortilla Roll-ups! You truly have so many choices!
I love these so much I had to make a video. You have to check it out. Easy Smoked Salmon Tortilla Roll-ups are definitely worth a try!
Easy Smoked Salmon Tortilla Roll Ups
- 1/2 pkg (4 oz) cream cheese, softened
- 2 tblsp mayonaise
- 2 tblsp honey mustard
- 3 large flour tortillas
- 2/3 pound smoked salmon, pre-sliced you can also substitute your favorite sandwich meat instead
- 8 pieces romaine lettuce, spine removed, baby romaine or baby spinach
- 2-3 tablespoons dill, fresh, more or less to taste optional
In a bowl, whip together cream cheese, honey mustard and mayonnaise.
Divide and evenly spread on each tortilla, almost right to the edge.
Sprinkle fresh dill on top of cream cheese mixture, if using.
Remove spine from romaine lettuce, if using, or place baby romaine or baby spinach all over the entire tortilla.
Top with salmon to cover and hold down the greens.
Roll tortillas as tightly as possible and wrap in plastic wrap or parchment paper and then tinfoil. Refrigerate for at least 4 hours, if not overnight. When serving, unwrap and cut into 1/2 inch slices and sprinkle with dill if desired. Serve and enjoy!