If the arugula is not pre-washed, rinse and dry it. Lay the 4 whole-wheat wraps flat on a clean work surface.

Evenly spread the 8 tablespoons mustard or dill sauce across the 4 wraps (about 2 tablespoons per wrap).

Divide the 2 cups arugula evenly among the wraps (about 1/2 cup per wrap) and arrange it in a long strip down the center of each wrap.

Divide the 7 ounces smoked salmon evenly and layer it on top of the arugula on each wrap.

Starting at one long edge, tightly roll each wrap into a firm log, tucking the ends in as you roll.

Secure each roll by wrapping and tying 4 chives around it (use all 16 chives, 4 per roll) or, if you prefer, insert 4 toothpicks per roll evenly to hold it closed.

With a sharp knife, slice each secured roll crosswise into 4 equal pieces so you end up with 16 bite-sized pieces total; place the chive or toothpick through the center of each piece to keep them intact.