In a bowl, stir together the cream cheese, lemon juice, zest, dill, capers, red onions and black pepper. ⠀
Lay tortillas down flat on cling wrap. Spread the cream cheese mixture on the tortillas, leaving about 1/2 inch edges. ⠀
Line with a layer of spinach, followed by a layer of smoked salmon.⠀
Roll tortillas up, wrap tightly in cling wrap and chill until ready to eat. ⠀
When ready to serve, remove from cling wrap, place on cutting board, and trim off the ends. Slice each roll into 1 1/2 inch pinwheels and serve.