Get out and measure all of your ingredients.
In a bowl, whip together cream cheese, honey mustard and mayonnaise.
Divide and evenly spread on each tortilla, almost right to the edge.
Sprinkle fresh dill on top of cream cheese mixture, if using.
Remove spine from romaine lettuce, if using, or place baby romaine or baby spinach all over the entire tortilla.
Top with salmon to cover and to hold down the greens.
Roll tortillas as tightly as possible and wrap in plastic wrap or parchment paper and then tinfoil.
Refrigerate for at least 4 hours, if not overnight. When serving, unwrap and cut into ½ inch slices and sprinkle with dill if desired.
Serve and enjoy every bite!