1/2 cup (125 ml) cream cheese at room temperature
1 Tbs (15 ml) lemon juice
1 tsp (5 ml) chopped fresh chives
1 tsp (5 ml) chopped fresh parsley
Salt and freshly ground pepper to taste
4 10-inch (25 cm) flour tortillas
8 oz (225 g) thinly sliced smoked salmon
1 seedless (English) cucumber

Combine the cream cheese, lemon juice, chives, parsley, salt, and pepper in a small mixing bowl and stir with a fork to combine thoroughly. Spread the mixture on the tortillas. Cover with the sliced salmon. Using a vegetable peeler, shave thin lengthwise slices of the cucumber and lay them on top of the salmon. Roll the tortillas tightly and wrap in plastic wrap. Chill for 1 to 4 hours. Unwrap and cut each tortilla into 3 to 4 pieces. Serve chilled. Serves 4 to 6.