Salmon Tortilla Appetizers

15 ounces Salmon canned flaked
8 ounces Cream cheese softened
4 tablespoons Salsa mild or medium
2 tablespoons Fresh parsley
1 teaspoon Cilantro
1/4 teaspoon Ground cumin optional
8 Flour tortillas 8 inch

Drain salmon and remove any bones. In a small bowl combine salmon, cream cheese, salsa, parsley and cilantro.
Add cumin if desired. Spread about 2 tablespoons mixture over each tortilla. Roll each tortilla up tightly and wrap individually with plastic wrap. Refrigerate 2-3 hours; slice each tortilla into bite-size pieces.

About 48 appetizers.