This Lox Rocks

This dish is designed to combat the maddening frustration
of bellying up to a platter of gravlax and trying to
politely build a little sandwich of salmon, red onions,
capers, and lemon juice, only to lift it to your mouth
as it falls down the front of your party clothes.
This is great for brunch and equally good for lunch.

Ingredients:
1/2 cup cream cheese, softened
2 tablespoons capers, drained and slightly chopped
1 tablespoon prepared horseradish
black pepper to taste
Two 10- or 11-inch flour tortillas
1 cup (about 6 ounces) gravlax
or smoked salmon, cut into thin strips
2/3 cup peeled and chopped cucumber
1/2 cup chopped fresh fennel
1/4 cup chopped fresh dill
2 tablespoons chopped red onion
2 teaspoons extra virgin olive oil

Directions:
Combine the cream cheese, capers, horseradish,
and 1/8 teaspoon pepper in a small bowl.
Divide among the tortillas and
spread evenly over each tortilla,
leaving at least a 1-inch border around the edges.
Mix together the remaining ingredients in a medium bowl.
Divide the salmon mixture among the tortillas and wrap.