Southwest Sushi (Lox Rolls)

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

 

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.