Combine softened cream cheese with fresh dill, lemon juice, lemon zest, black pepper, and sea salt in a medium mixing bowl. Blend ingredients thoroughly using a fork or hand mixer until the mixture reaches a smooth, spreadable consistency. The base should smell brightly citrusy with visible dill specks throughout.

Fold capers, diced red onion, diced cucumber, fresh parsley, and horseradish into the cream cheese mixture using a rubber spatula. Stir gently until all ingredients distribute evenly, creating a chunky-smooth texture. Taste and adjust seasoning as needed, adding extra lemon juice or salt to preference.

Lay whole wheat wraps flat on a clean work surface and lightly brush each with olive oil mixed with Dijon mustard. The oil prevents the wraps from drying out while the mustard adds subtle depth. Work with one tortilla at a time to prevent them from drying before assembly begins.

Spread approximately 2 tablespoons of the cream cheese mixture evenly across each tortilla, leaving a 1/2-inch border around the edges. Layer 1-2 smoked salmon slices over the cream cheese, slightly overlapping if necessary. Arrange fresh zesty smoked salmon roll ups filling ingredients in even distribution to ensure every bite contains balanced flavors and textures.

Roll each tortilla tightly from bottom to top, applying gentle pressure to seal the filling inside securely. Wrap completed rolls in plastic wrap or parchment paper and refrigerate for at least 15 minutes to help them hold their shape. Slice each roll diagonally into three equal pieces, creating elegant pinwheel presentations.

Arrange finished slices on a serving platter with cut-side up to showcase the beautiful spiral of colors and ingredients. Garnish with extra lemon zest, fresh dill sprigs, or capers for visual appeal. Serve immediately or keep refrigerated until party time, adjusting temperature 10 minutes before guests arrive.