Smoked Salmon, Asparagus, and Cream Cheese Wraps

• 4 corn tortillas, each about 7 inches (18 cm) in diameter
• 4

Lay the corn tortillas on a work surface. Spread the cream cheese on the tortillas, extending the edges. Lay the salmon on top in an even layer. Squeeze a little lemon juice over the salmon, then sprinkle with pepper. Lay 3 asparagus spears lengthwise down the center of each tortilla and top with a few salad leaves. Starting from the edge nearest you, roll up each tortilla tightly, then trim of