Smoked Salmon Pinwheels
Soft wraps filled with herbed cream cheese, lemon, and silky smoked salmon, rolled and sliced into beautiful pinwheels.
Light, fresh, and always one of the highest-rated holiday appetizers.
Prep: 15 minutes
Chill: 20 minutes
Total: ~35 minutes
Ingredients
4 large flour tortillas or lavash wraps
200 g (7 oz) smoked salmon slices
¾ cup cream cheese (light or full-fat), softened
2 tbsp Greek yogurt
Zest of ½ lemon
1 tbsp lemon juice
2 tbsp fresh dill, finely chopped
1 tbsp chives or spring onion, finely chopped
Black pepper to taste
Optional Add-Ins
Baby spinach or arugula
Capers
Thin cucumber ribbons
Instructions
1. Make herb spread
Mix cream cheese, Greek yogurt, lemon zest, lemon juice, dill, chives, and black pepper until smooth.
2. Assemble
Spread mixture evenly over tortillas, edge to edge.
Layer smoked salmon evenly on top.
Add spinach, cucumber, or capers if using.
3. Roll & chill
Roll tightly into logs.
Wrap in plastic wrap and chill 20 minutes for clean slicing.
4. Slice
Cut into 1-inch pinwheels using a sharp knife.
Tips & Healthy Swaps
Use whole-wheat tortillas or low-carb wraps
Swap cream cheese for labneh or dairy-free spread
Add horseradish for subtle heat
Make a day ahead and refrigerate
Nutritional Information
Calories: ~65
Protein: 4 g
Carbs: 5 g
Fat: 3 g
Sodium: ~150 mg