By Lori Ross for Cooking Challenge Five – Five meals with Flatbreads from Pam Bray of Charleston, SC. 
 

1 lb smoked salmon

½ lb goat cheese or boursin

1 small red onion (diced)

¼ cup capers

6 flour tortillas – 10-12 inch spinach or tomato is pretty!

Microwave tortillas for 10-20 seconds until they are soft and flexible. Lay tortillas on a flat surface and spread a layer of goat cheese across the whole surface to the edges, then lay the salmon in a thin layer on the cheese, top with ¼ of the onion and capers and roll into a tight log.  Repeat until all tortillas are filled. Slice each tortilla into 6 pieces.  Makes 36 appetizers.  Serve cold or room temperature.  Serves 4-6.

Variations:  

Replace salmon with thin sliced roast beef, turkey, ham, tuna, and crab or baby shrimp.

Replace goat cheese with cream cheese and continue with recipe. 

Replace goat cheese and meat/seafood with tuna salad, chicken salad, and crab or shrimp salad.

Heated variation:  

Heat oven to 350 degrees.  Once rolls are sliced, lay on cookie sheet and bake for 10 minutes or until browned and cheese is bubbling.  Some nice combinations for warm pinwheels are:

Southwestern: Ground beef with taco seasoning and shredded Mexican blend cheese in tomato tortillas. Serve with salsa.

Mexican: Cream cheese with sliced pickled jalapenos, grated jack cheese and chopped tomatoes in spinach tortillas.  Serve with Salsa.

Old Bay: Cream cheese, crabmeat, minced onions, Old Bay seasoning and grated cheddar in spinach tortillas.  Serve with a sprinkling of Old Bay.

Spinach: Cream cheese, spinach, minced garlic, grated parmesan.