Lay out the tortillas on a clean, flat surface. Ensure they're at room temperature to prevent cracking.

In a small bowl, mix the softened cream cheese with chopped dill and lemon zest. For extra creaminess, you can add a teaspoon of heavy cream or Greek yogurt.

Using a spreading knife, evenly spread a thin layer of the cream cheese mixture over each tortilla. Ensure the edges are covered to help the roll stay intact.

Lay thin slices of smoked salmon across the cream cheese layer, leaving about 1 inch at the top of the tortilla uncovered (this makes rolling easier).

Add a sprinkle of capers and a few slices of red onion or cucumber if using. Top with a handful of arugula or spinach for added freshness.

Starting at the bottom edge, roll the tortilla tightly, pressing gently as you go. Use the uncovered edge to seal the roll.

Wrap each roll tightly in plastic wrap or parchment paper and place them in the refrigerator for at least 30 minutes. This step helps the rolls hold their shape when sliced.

Remove the rolls from the refrigerator and unwrap them. Using a sharp knife, cut each roll into 1-inch pieces. Arrange on a platter and serve immediately!