In a small mixing bowl, combine the cream cheese and pesto, and mix until smooth.

Using a vegetable peeler, peel thin slices of cucumber lengthwise, using approximately ¾ of the cucumber. Cut the remaining ¼ of the cucumber into four long sticks.

Lay the two wraps on a large chopping board. Divide the pesto cream cheese mixture equally between the two wraps, spreading it evenly over the surface of each wrap. Sprinkle 2 tablespoons of the fresh herb mixture over each wrap.

Lay the thin slices of cucumber from left to right on each wrap, leaving a 4 cm gap on either end of the wrap and ensuring the cucumber slices do not overlap. Place 2 cucumber sticks on one end of each wrap within the 4 cm gap.

Layer 100g of smoked salmon slices on top of the thin cucumber slices, ensuring that the salmon slices do not overlap.

Starting at the end with the cucumber sticks, tightly roll each wrap.Place the rolled wraps in the refrigerator for two hours to allow them to firm up.

After refrigeration, slice the wraps into bite-sized pieces and enjoy.