- 1 can Tuna or Salmon
- 8 ounces Cream chesse -- softened
- 4 tablespoons Salsa
- 1 teaspoon Dried cilantro
- 1/4 teaspoon Ground cumin
- 8 Flour Tortillas
- Drain tuna, in a small bowl combine tuna,cream chesse,salsa,parsley and cilantro.
- Spread about two tablespoons of tuna mixture over each tortilla. Roll each tortiia up tightly and and wrap individually with plastic wrap. Refrigerate for 2 to 3 hours. Slice into bite size pieces and serve.
This page is made by Pascal Meijer