In a hurry for that holiday party?

Whip up a batch of these easy -- and nutrient-rich -- salmon pinwheels. They feature just the right amount of lemon and dill to complement the reduced-fat cream cheese and omega-3-packed smoked salmon. Green onions and whole-wheat flour tortillas add a pop of antioxidants.

Use refrigerated, thinly sliced salmon that contains only a few ingredients, like salt and hardwood smoke. You’ll find it in the seafood department’s refrigerated case.

Makes 20 pinwheels (10 servings of 2 pinwheels each)

Ingredients

One 8-ounce package reduced-fat cream cheese, softened

1/3 cup finely chopped green onion, green part only

1 tablespoon fresh lemon juice

2 teaspoons finely minced lemon zest

1 tablespoon finely minced fresh dill weed

4 ounces thinly sliced smoked salmon, coarsely chopped

Four 7- to 8-inch whole-wheat flour tortillas

Directions

1. Combine cream cheese with green onion, lemon juice, zest and dill in a medium bowl. Stir well.

2. Add salmon and mix until thoroughly combined.

3. Divide mixture evenly between 4 tortillas.

4. Spread evenly up to the edges of each tortilla.

5. Roll each tortilla firmly and press to seal.

6. Cut off uneven ends if desired and cut remainder of roll into five pieces.

7. Serve immediately or refrigerate.

Nutrition information (per serving)

130 calories

6 g protein

11 g carbohydrate

7 g fat (3.5 g saturated)

23 mg cholesterol

280 mg sodium

65 mg potassium

55 mg calcium

0.6 mg iron

229 IU vitamin A

2 mg vitamin C

1 g fiber

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Smoked Salmon, Lemon and Dill Pinwheels Recipe

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