1 (15 oz.) can or 2 c. flaked cooked salmon
1 (8 oz.) pkg. cream cheese, softened
4 tbsp. mild or med. salsa
2 tbsp. fresh parsley, chopped
1 tsp. dried cilantro
1/4 tsp. ground cumin (optional)
8 flour tortillas (8 oz.)

Drain salmon and remove bones. In a small bowl combine salmon and other ingredients except tortillas. Spread about 2 tablespoons of salmon on each tortilla. Roll up tightly and wrap in plastic wrap. Refrigerate 2 to 3 hours. Slice into bite size pieces. Makes about 48 pieces.