Salmon Rollups

Total time: 15 minutes
Servings: 4

• 1          can (5 ounce) Chicken of the Sea Pink Salmon
• 1          package (8 ounces) cream cheese, softened
• 1/2       cup thick and chunky salsa, plus additional for dipping (optional)
• 1          cup shredded cheddar cheese
• 1          cup corn chips, crushed
• 4          flour tortillas (8 inches)
• 4          large leafy green lettuce leaves, washed and patted dry

1. In bowl, combine cream cheese and 1/2 cup salsa until light and fluffy. Stir in salmon, cheese and corn chips.
2. Spread 1/4 filling to within 1/2 inch of each tortilla edge. Arrange one lettuce leaf over filling. Roll up tortillas and wrap in plastic wrap. Refrigerate 1-3 hours.
3. To serve, remove plastic wrap, trim ends from rolls and cut each into 3-4 slices. Serve with additional salsa, if desired.