Start off by combining the cream cheese and half of the chopped dill in a bowl. Mix in a little of the salt and pepper and a add a dash of lemon juice to taste. Reserve the remaining lemon juice in a separate bowl for later.
After finely chopping the red onion, add it along with the capers and olive oil to the lemon juice left over in the separate bowl from step 1. Continue to stir gently and then add the chopped flat leaf parsley and remaining dill and stir to combine.
Next, cut the smoked salmon into short, thin strips and then add them to the red onion mixture. Toss the ingredients to mix, and then season to taste with freshly ground black pepper.
To make the wraps, spread a little of the cream cheese mixture on top of each tortilla and then top with the smoked salmon mixture. Roll up the tortillas and then secure them with wooden toothpicks. Arrange the tortillas on a serving plate and add some of the lemon wedges for squeezing before serving immediately.