In a small bowl, combine the cheese, lemon juice and capers (if using).
Spread the cream cheese mixture evenly on the tortilla.
Cover with smoked salmon.
Place chives, in a bunch, over the salmon at the lower end of the tortilla.
Starting at the closest end to you, roll the pinwheel tightly together.
Wrap in plastic film.
Place in refrigerator for at least a few hours or overnight.
Unwrap and cut on an angle in 1/2" slices.
Garnish with chopped chives, capers and lemon wedges.
One serving is calculated as two (1/2 inch) pieces of the salmon pinwheel.Repeat the procedure to make the amount of pinwheels that you need.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *recipe adapted from homemaker's magazine