1-2tsp.fresh lemon juice (I used the juice of 1/2 large lemon)
1cupfresh spinach leaves
In a small bowl mash the cream cheese, fresh dill, red onions, lemon and pepper together with a fork until combined, light and creamy. This may take a few minutes.
On a flat surface or cutting board, lay a wrap down and scoop a generous spoonful (about 3 heaping tablespoons) of the cream cheese mixture. Spread cream cheese evenly with a spatula or butter knife leaving about 1/4 inch on around the edge.
Layer on fresh spinach and then the smoked salmon on top! Press the spinach leafs and smoked salmon firmly so it sticks to the cream cream cheese.
Carefully and firmly, rolls the wraps inward and set aside. Repeat with the other wrap. I only used 2 wraps because I wanted my roll ups to be generously filled with salmon. Place the rolled wraps in the refrigerator for 5 minutes to set. Slice with a serrated or very sharp knife. and cut into 1/2-1 inch pinwheels and serve immediately.
I do not recommend keeping these in the refrigerator for more than a day. The cream cheese will dry out and the tortillas will taste stale. These bites are best eaten the day of!