1       can tuna or salmon
8       oz. cream cheese - softened
4       tbsp. salsa
1       tsp. dried cilantro
1       tsp. parsley
1/4    tsp. ground cumin
8       tortillas - flour

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 tortilla up tightly and wrap individually with
plastic wrap. Refrigerate for 2 to 3 hours. Slice into bite size
pieces and serve.