This Egg Wrap with Spinach and Salmon is a dish that'll impress everyone—but it's very simple to make. Go on. Knock their socks off!
What You Need
Original recipe yields 4 servings
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese
1/3 cup milk
4 egg s
2 Tbsp. flour
1/8 tsp. pepper
2 oz. smoked salmon
1/2 cup tightly packed baby spinach leaves
2 Tbsp. PLANTERS Slivered Almonds, toasted
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Let's Make It
Heat oven to 350ºF.
Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray. Microwave cream cheese in medium microwaveable bowl on HIGH 10 sec. or until softened. Gradually whisk in milk. Add eggs, flour and pepper; beat with whisk until blended. Pour into prepared pan.
Bake 14 to 16 min. or until edges are set.
Top egg wrap with salmon and spinach. Roll up immediately, starting at one short end and peeling off paper as egg wrap is rolled. Place on platter; cut into slices. Sprinkle with nuts.
Toast Nuts in Microwave
To toast the nuts in this recipe in the microwave, place on a microwaveable shallow dish. Microwave on HIGH 1 minute or until fragrant and crisp, stirring every 20 sec.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.