Cream Cheese, spinach and smoked salmon pinwheel

Ingredients

• Herb & Garlic Cream Cheese

  Philadelphia

  100g

• Flour Tortillas, Large Burrito

  Great Value

  3 tortilla or 213g

• Smoked Salmon

  Cold smoked slices - Tesco

  8 oz or 227g

• Baby Spinach

  Bagged - Trader Joe's

  1 cups or 21g

Directions

1. Preheat oven to 400 degrees fahrenheit.
2. Combine the creeme cheese, salt and pepper in a mixing bowl. Stir together, breaking up the garlic and mixing well.
3. To assemble the pinwheels spread a thin coat of the chevre on a tortilla. Lay the spinach leaves flat in a single layer on half the tortilla. Place thin slices of the smoked salmon on top of the spinach. Roll the pinwheel, starting with the salmon side.
4. With a sharp knife, slice off approximately 1 inch from both ends of each tortilla. Enjoy these little samples yourself! Slice the rest of the tortilla into 1 inch sections. You should get 7 pinwheels from each tortilla.

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