1 (14 3/4 oz.) can salmon, drained and bones and skin removed
1 (8 oz.) pkg. cream cheese, softened
4 Tbsp. salsa
2 Tbsp. chopped fresh parsley
1 tsp. dried cilantro
8 flour tortillas (8-inches)

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