Smoked Salmon & Beet Wraps


  • 1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
  • 2 tablespoons finely chopped red onion
  • 1 to 2 tablespoons capers
  • 1 to 2 teaspoons lemon zest
  • 1/2 cup spreadable chive cream cheese
  • 2 large soft flour tortillas (10- to 12-inch diameter)
  • 8 slices smoked salmon
  • 1/2 cup baby spinach leaves


Makes 4 servings.

  1. Drain beets; chop. Discard beet liquid. In medium bowl, combine beets, onion, capers and lemon zest.
  2. Spread 1/4 cup cream cheese evenly over each tortilla, leaving 1-inch border. Place 4 salmon slices over cream cheese; press lightly. Top each with spinach. Sprinkle beet mixture evenly over spinach.
  3. Roll up. Wrap each roll tightly in plastic wrap. Refrigerate up to 4 hours.
  4. To serve, remove plastic wrap; cut each tortilla into 2 pieces.


Nutrition Information

Nutrition information per serving (1/4 of recipe): 290 calories; 10g protein; 32g carbohydrate; 14g fat; 720mg sodium; 35mg cholesterol; 1g fiber; 1.56mg iron; 0.19mg thiamin; 758.30IU vitamin A; 2.02mg vitamin C.