- 3/4 cup cream cheese
- 8 (8 inch) flour tortillas
- 1 (8 ounce) can salmon
- 1 cup bell pepper, diced
- 1 cup onion, diced
- 1/4 teaspoon black pepper
- Nonstick cooking spray
- Spread the cream cheese over four of the tortillas. Divide the salmon, peppers, and onions evenly among them. Press one of the remaining four tortillas on top of each.
- Heat a nonstick skillet coated with cooking spray over medium-high heat. Cook for 2 minutes on each side. Cut into wedges.