|Smoked salmon||1 Tablespoon|
|Sun dried tomato||1 Tablespoon|
Prepare both fillings.
Spread each of the fillings evenly over 4 tortillas (4 with salmon, 4 with tomato).
Roll each tortilla up tightly, jelly roll fashion.
Wrap each roll in plastic wrap and refrigerate at least 4 hours or overnight, until firm enough to slice.