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Cream Cheese and Smoked Salmon Wraps recipe

Makes 2 servings.

1 large tomato-flavored flour tortilla
2 ounces nonfat cream cheese
2 teaspoons capers, rinsed, drained and chopped
4 slices smoked salmon
1 teaspoon chopped parsley

Heat the broiler; spray a baking sheet with nonstick cooking spray. Place the tortilla on the baking sheet; broil until blistered and softened, about 15 seconds on each side.

In a small bowl, mix the cream cheese and capers; spread over the tortilla. Top with the salmon and parsley. Roll into a cylinder and cut on the diagonal into 4 slices.

Serving size: 1/2 of cylinder

Points: 2.5