Ingredients
- 60g (-2 oz) cold smoked salmon
- 1 low-carb tortilla wrap (Mission Carb Balance Tortilla, 70 calories)
- 50g frozen spinach, thawed and drained
- 30g red onion, shaved
- 10g capers
- 15g low-fat cream cheese (35 calories)
- ½ tsp black pepper
- Optional: 2 tsp fresh dill, chopped
Directions
1. Lay the tortilla wrap out flat and spread the cream cheese around to cover it. Next, cover the whole tortilla with the strips of smoked salmon. Sprinkle the black pepper, capers and dill on the smoked salmon evenly.
2. Spread the shredded spinach and the onions out on top of everything evenly so it is covered with the ingredients. Start at the bottom of the tortilla and roll it up tightly all the way.
3. Use a knife to cut the burrito roll up in sections about 2 inches thick. Each section should look like a pinwheel from the side if you rolled it correctly.
4. Transfer the pinwheels to a plate, serve and enjoy!