Salmon Appetizers

2          lg cans Oregon’s Choice Gourmet Chinook Salmon
1          8 oz pkg cream cheese, softened
4          Tbsp mild or medium salsa
2          Tbsp chopped fresh parsley
1          tsp dried cilantro
¼         tsp ground cumin (optional)
7          flour tortillas (8 inches)

Drain salmon.  In a small bowl combine salmon, cream cheese, salsa, parsley, and cilantro.  Add cumin if desired.  Spread 2 tablespoons of the salmon mixture over each tortilla.  Roll each tortilla up tightly and wrap individually with plastic wrap.  Refrigerate for 2 to 3 hours.  Slice each tortilla into bite-size pieces. Yield: About 48 appetizers.