2 to 3 Tbsp. Horseradish
1 (8-Oz.) Package Cream cheese
2 Cups Cooked flaked salmon (can also use smoked salmon or tuna)
1/4 Cup Fresh parsley
10 Flour tortillas (8 inch) room temperature
In large mixing bowl, add cream cheese, horseradish and fresh parsley; mix until creamy. Add salmon; mix well. Place 3 Tbsp. of mixture on each Tortilla, spread to edges and roll up tightly jellyroll style. Slice each roll into thirds and serve. Garnish with fresh parsley sprigs.