Salmon Tortilla Rolls

1 pkg 8oz cream cheese, softened
3 tbsp mayonnaise
3 tbsp honey mustard
6 large flour tortillas
3 tbsp capers
1 head Boston lettuce
3/4 lb pre-sliced smoked salmon
2 tbsp snipped fresh dill

In a bowl, whip cream cheese, mayonnaise and mustard. Divide and spread on tortillas. Sprinkle with capers and cover with individual lettuce leaves. Place salmon over all. Roll tortillas very tightly and wrap in plastic wrap. Refrigerate for at least 5 to 6 hours. At serving time, cut into 1/2" slices, sprinkle with dill and serve. Skewer with toothpicks if necessary. Serves 20.

* Alternatively, try with cream cheese, horseradish, salami and roasted sweet red pepper