Teriyaki Salmon Wraps

Yields 4 wraps.

8 ounces leftover cooked salmon, chopped (may substitute smoked or canned and drained salmon)
1 cup cooked brown rice, at room temperature (may substitute white rice)
4 plain or spinach flour tortillas (approximately 10-inch diameter)
3 tablespoons teriyaki sauce
3 tablespoons cream cheese
1/2 teaspoon freshly ground pepper, or to taste
4 leaves romaine lettuce, cut into thin strips, or 1 cup baby spinach or mixed greens
Thinly sliced raw vegetables such as bell peppers, cucumber, carrots, red onion, and/or tomato

In a large bowl, mix together the cream cheese, teriyaki sauce, and pepper. To fully incorporate, it is easiest to mix the teriyaki into the cream cheese and pepper a little at a time. If the mixture seems a little lumpy, that is fine. Stir in the salmon to coat.
To soften the tortillas, warm in the microwave for about 10 seconds each.
Place the tortillas on individual plates, and evenly spread a quarter cup of the rice down the center of each of the tortillas. Spread one quarter of the salmon mixture over the rice, and then top each wrap with the lettuce and sliced vegetables.
Tightly roll each tortilla around the filling. I like to fold in the bottom end, and then wrap the sides over one another, leaving the front end open and securing with a toothpick. This makes it easy to eat the wraps without the insides falling out.