Ingredients:

� 1 can tuna or salmon
� 8 ounces cream cheese, softened
� 4 tablespoons salsa
� 1 teaspoon dried cilantro
� 1/4 teaspoon ground cumin
� 8 flour tortillas

Preparation:

Drain tuna, in a small bowl combine tuna, cream cheese, salsa, parsley and cilantro. Spread about two tablespoons of tuna mixture over each tortilla. Roll each tortiia up tightly and and wrap individually with plastic wrap. Refrigerate for 2 to 3 hours. Slice into bite size pieces and serve.