Wash scallions, thinly slice crosswise + discard roots

Spread ⅔ tbsp of cream cheese evenly over 5⅓ tortillas; place a slice of smoked salmon on the bottom third of the tortilla, then sprinkle on ⅔-1⅓ tsp of sliced scallions + 1⅓ tsp of capers

Tightly roll up the tortillas then cut into 1-inch pieces; serve immediately (Pinwheels can be made up to 2 days ahead of time. Roll + wrap tightly in plastic then refrigerate. When ready to serve, remove the plastic wrap + cut into pinwheels