Slice the red onion into thin half-moons and place them in a bowl.

Slice the red bell pepper into thin strips.

Cut the avocado in half, remove the pit, and scoop out the flesh with a spoon. Slice the avocado flesh lengthwise.

Heat the tortilla wraps according to the package instructions until warm and pliable.

Spread the tortillas with the herb cream cheese, making sure to create an even layer.

Divide the red onion, bell pepper, avocado, iceberg lettuce, and smoked salmon evenly over the wraps. Roll them up tightly to prevent the filling from falling out.

Cut the wraps in half and serve immediately. Enjoy!