Mix: 8 oz Cream Cheese, Softened 1 t dried dillweed
Spread onto: 4 8-10" Rice Tortillas (I doubled this and also used Spring Rolls Skin which we liked better)
Sprinkle on top: 4 1/2 oz Smoked Salmon, finely chopped
Evenly space on top: 16 Spinach Leaves 16 Strips Pimento (I just used olives)
Roll tortillas tightly, using extra cream cheese to seal, if needed. Wrap securely in foil or plastic wrap. Place in fridge over 2 hours, but under 24 hours. Cut in 1" pieces, and place cut side up on platter. Cover 'til ready to serve. Enjoy!
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