Salmon Roll Ups

My friend Nick made the most excellent roll ups a few years ago. I'd been meaning to try my hand at making them ever since. Here's my spin on it.

• Burrito wraps (soft tacos)
• Smoked salmon
• Whipped cream cheese (I used onion flavored)
• Fresh dill
• Fresh spinach leaves

1. Spread cream cheese on a wrap. Don't go all the way to the edge.
2. Add spinach leaves and dill.
   
3. Spread with salmon.
4. Roll up as tightly as you can. Optional: As you roll you can add more cream cheese on the other side to help it stick.
5. Wrap tightly in plastic and refrigerate. Recommendation: Chill for 8 hours to let the flavors develop.
   
6. When ready to serve, unwrap and slice.

Variations

• avocado
• lime juice with the cream cheese
• scallions
• sun dried tomatoes
• red onion, parsley and cucumber
• sour cream and chives instead of cream cheese
• fresh basil
• use prosciutto instead of smoked salmon (pictured, 8/23/09)