1 package large tortilla wraps (12" diameter) 
1 pound smoked salmon or lox, sliced thin 
small jar roasted red peppers, sliced 
small jar capers 
8 ounces soft whipped cream cheese - plain or flavored 
1 avocado, peeled, pitted and thinly sliced 
1 small red onion sliced thin 
small can minced black olives 
small jar sun dried tomatoes packed in oil, sliced 

Spread thin layer of cream cheese on a tortilla and arrange a small portion of all the ingredients on one end. Roll the tortilla up and use a little cream cheese as glue to seal the seam. Repeat until you have the number of rolls you need. Each roll will make about 8 pieces. Refrigerate, seam side down, for an hour and then slice into 1/2" to 1" pieces.

Arrange on a platter and serve. You can also use basil leaves or baby spinach leaves to add some greenery. Makes about 96 pieces, with 8 pieces to each rolled tortilla.