Fun and easy and everyone will love it!
Mix cream cheese and dill together in a bowl. Spread about 1/4 cup cream cheese mixture onto each tortilla. Sprinkle 1/4 cup salmon over cream cheese layer. Arrange 3 to 4 spinach leaves and 4 red bell pepper strips over salmon layer. Roll tortilla tightly around filling and wrap securely in plastic wrap; refrigerate for at least 2 hours and up to 24 hours.
Remove plastic wrap and cut rolls into 1-inch pieces.
Per Serving: 203 calories; protein 7.8g; carbohydrates 15.5g; fat 12.3g; cholesterol 34.5mg; sodium 341.3mg.