Ingredients
1 pkg. (8 oz.) cream cheese, softened
3 Tbsp. mayonnaise
3 Tbsp. honey mustard
6 large flour tortillas
3 Tbsp. capers
1 head boston lettuce
3/4 lb. sliced smoked salmon
2 Tbsp. snipped fresh dill
Preparation
In a bowl, whip cream cheese, mayo and mustard. Divide and spread on tortillas. Sprinkle with capers and spread with individual lettuce leaves. Place salmon over all. Roll tortillas very tightly and wrap in plastic wrap. Refrigerate for at least 5 or hours. At serving time, cut into 1/2" slices. Sprinkle with dill and serve. If necessary skewer with toothpicks.
