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Southwest Sushi (Lox Rolls)

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This makes a fair amount of "sushi" rolls, so unless you're serving a crowd feel free to halve the entire thing and make it again in a few days.  It's rich, but so. dang. good.
1 pack flour tortillas (12" diameter)
1 pound lox
8 oz cream cheese 
small jar roasted red peppers, drained and diced
small jar capers, drained and diced
1 avocado, diced
1 small red onion, diced
small can minced black olives
small jar sun dried tomatoes, drained and diced
Before you Roll!Mix everything but the lox, cream cheese and tortillas (ha!) in a bowl.  Take each tortilla and smear liberally with cream cheese.  Lay out lox slices on top of the cream cheese, covering about half of the tortilla.  Spread about 3 T of the bowl contents over the top of the lox in a line at the center.  Roll up the tortilla similar to a sushi roll, using a dab of cream cheese to seal the end if needed.  Refrigerate with the seam side down for about an hour, then slice in 1 inch intervals and serve on baby spinach with a crisp white wine.   
Finished Rolls

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