Heat the tortillas according to package instructions, then mix together the cream cheese and dill.
Spread the cream cheese on each tortilla, then top with the smoked salmon, red onion, capers, and freshly cracked black pepper. Roll up the tortillas then cut them in half. Store in the refrigerator or eat immediately.
We recommend making these either the night or morning before you’re planning to eat them so that the tortilla doesn’t get soggy.