8 oz cream cheese, room temp
1/4 c sour cream
1 T fresh dill weed (or 1 t dried dill weed)
1 pkg (4.5 oz) smoked salmon, skinned and finely chopped (if canned, drain throughly)
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spinach leaves
4-5 large flour tortilla wraps

8 oz cream cheese, room temp 1/4 c sour cream 1 T fresh dill weed (or 1 t dried dill weed) 1 pkg (4.5 oz) smoked salmon, skinned and finely chopped (if canned, drain throughly) 4 -5 large flour tortilla wraps

Mix 1st 5 ingredients until smooth and spread on tortilla wraps. Cover completely with spinach leaves, laying side-by-side. Roll tightly, wrapping each in saran wrap. Cover and refrigerate at least 8 hrs or overnight. Slice into 1" pieces.