Step 1

In a medium bowl, mix together cream cheese, dill and green onions. Spread 1/4 of the mixture on one side of each tortilla. Top with a single layer of smoked salmon and roll tightly into a log shape. Repeat with remaining tortillas.

Step 2

Wrap each log with plastic wrap and transfer to the refrigerator until well chilled, at least an hour or overnight.

Step 3

To serve, remove plastic wrap and slice each log into 8 equal slices.