Preheat the oven to 430°F.

Cut the red bell pepper into 4 pieces and roast it in the oven for 30 minutes.

Remove the red bell pepper from the oven and peel off the skin.

Cut the smoked salmon into pieces, finely chop the roasted red bell pepper, and slice the spring onions into thin rings. Pick or finely chop the parsley and grate the Parmesan cheese if needed.

Spread half of the wraps with herb cream cheese and divide the smoked salmon, roasted red bell pepper, spring onions, and parsley over them. Sprinkle over the Parmesan cheese and cover with the other half of the wraps.

Heat a frying pan over medium heat with a little oil and fry the wraps on both sides until golden brown and crispy. Cut the quesadillas into wedges and serve immediately. Enjoy!