Seafood Pinwheels Recipe
Ingredients
| Light cream cheese | 4 Ounce | |
| 1 tablespoon fat-free thick and chunky picante sauce | ||
| Flour tortillas | 7 6 inch | |
| 7 small lettuce leaves, rough ends removed | ||
| 8 ounces surimi, shredded | ||
| Ripe olives | 3 Tablespoon, sliced | |
| Cilantro | 1 Tablespoon, minced | |
Directions
Combine light cream cheese and picante sauce in small mixing bowl and beat until smooth.
Spread 1 tablespoon mixture on each tortilla to within 1/2 inch of the edges.
Place lettuce leaf in the center of each tortilla.
Sprinkle 2 tablespoons surimi in a strip down the center of the lettuce leaf.
Sprinkle with olives and cilantro.
Roll up, jelly-roll style, as tightly as possible.
Dampen edges of tortilla with water; press edges together to seal.
Wrap individually in plastic wrap and refrigerate 2 hours.
Spread 1 tablespoon mixture on each tortilla to within 1/2 inch of the edges.
Place lettuce leaf in the center of each tortilla.
Sprinkle 2 tablespoons surimi in a strip down the center of the lettuce leaf.
Sprinkle with olives and cilantro.
Roll up, jelly-roll style, as tightly as possible.
Dampen edges of tortilla with water; press edges together to seal.
Wrap individually in plastic wrap and refrigerate 2 hours.
Chef
