Prepare a grill or grill pan over medium-high heat.
In a small bowl, combine oil, paprika and salt. Rub salmon
evenly with oil mixture.
Lightly grease the grill, transfer salmon to the hottest
part of the grill, skin side down. Grill for 15 minutes or until
salmon is opaque and flakes easily with a fork. Transfer to cutting
board or plate and remove salmon skin.
In a large bowl, beat to combine cream cheese and mayonnaise
until light. Fold in onion, dill and capers.
Lay out tortillas on a clean work surface, spread with cream
cheese mixture leaving a ½” border all the way around. Layer with
lettuce leaves, salmon fillet and tomatoes. Fold in one end then
roll tightly to create wrap.