Start by gathering all your ingredients. Lay out your whole-wheat wraps or tortillas on a clean surface. This is also a good time to wash and dry your arugula.
Take about 2 tablespoons of your chosen mustard or dill sauce and spread it evenly over each tortilla. This will add flavor and help the arugula and salmon stick.
Next, place a generous handful of arugula on top of the sauce. Make sure it’s evenly distributed across the tortilla for a balanced bite.
Now, layer the smoked salmon over the arugula. You can slice the salmon into strips if you prefer smaller pieces or leave it whole for a more substantial bite.
Carefully roll the tortilla tightly, starting from one end. Make sure there are no gaps so the filling stays intact.
Once rolled, use chives or toothpicks to secure the rolls. If using chives, cut them to size and tie them around the rolls for an elegant touch.
Using a sharp knife, slice each roll into bite-sized pieces. Arrange them on a platter and they’re ready to be served!
