Warm the wraps briefly in the microwave beforehand (approx. 20 seconds) so that they can be rolled better later. Prepare the salmon and cream cheese. Wash the arugula, cut off long stalks and pluck the arugula into small pieces. Cut the cress.
Brush the surface of each wrap completely with approx. 3 tablespoons of horseradish cream cheese. Then, depending on your preference, top the wrap with approx. 3 - 4 slices of smoked salmon and then refine with cress and rocket.
So that the wraps can be rolled up more easily, the edge of the covered wrap should not have too much coating. It is easiest to hold the rolled wrap together if the last end of the wrap is only thinly coated with the horseradish cream cheese and thus adheres better to the rolled wrap.
Either consume immediately or individually roll the wraps in aluminum foil and place in the refrigerator, depending on your preference.
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