PINWHEEL SANDWICH BITES
2 Farrah’s Premium White Wraps
6 slices of smoked salmon
6 asparagus spears (blanched or steamed)
4 tbsp cream cheese
Lay a wrap flat on a chopping board and spread one side with cream cheese, all the way to the edges of the wrap.
Lay 3 slices of the smoked salmon across the centre of the wrap.
Place 3 asparagus spears together towards the bottom edge of the wrap.
Start rolling the wrap up firmly around the asparagus.
Repeat with the second wrap.
Cover the rolls in cling film and place in the fridge for an hour or so.
Remove from the fridge and using a sharp knife, slice each roll into 5-6 pieces.