1 - 15 ounce can salmon, drained, boned and flaked
1 - 8 ounce pkg fat-free cream cheese, softened
4 tablespoons salsa
2 tablespoons chopped fresh parsley
5-6 flour tortillas (8 inches)
In a small bowl, combine salmon, cream cheese, salsa and parsley. Spread about 2-3 tablespoons over each tortilla. Roll up tightly and wrap individually with plastic wrap. Refrigerate for 2-3 hours. Slice into bite-size pieces.
This is as healthy as I can get, Dr. Sykora!