Salmon Tortilla Appetizers

15 oz salmon, canned -- flaked
8 oz cream cheese -- softened
4 tablespoon salsa -- mild or medium
2 tablespoon fresh parsley
1 teaspoon cilantro
1/4 teaspoon ground cumin -- optional
8 flour tortillas -- 8 inch
Drain salmon and remove any bones. In a small bowl combine salmon, cream
cheese, salsa, parsley and cilantro. Add cumin if desired. Spread about 2
tablespoons mixture over each tortilla. Roll each tortilla up tightly and
wrap individually with plastic wrap. Refrigerate 2-3 hours; slice each
tortilla into bite-size pieces.