- Yield: 4 Servings
- Prep Time:15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- 4 Frescados Chimichanga Style Tortillas
- 1/2 cup deli-style cream cheese
- 1 1/2 cups baby arugula
- 1/4 English cucumber, thinly sliced
- 1/2 cup alfalfa sprouts
- 6 oz smoked salmon
- 1/4 cup shaved red onion
- 2 tbsp capers
Spread cream cheese down along center of each tortilla. Top evenly with arugula, cucumber, sprouts, salmon, onion and capers.
Fold up bottom and sides of tortillas to enclose filling. Serve immediately or cover tightly and refrigerate for up to 1 day.
Tip: For a fresh, bright flavor, prepare wraps with scallion cream cheese or fresh dill fronds.