Spread cream cheese evenly over the tortilla, to within 1/2" of the edge.
Lay salmon slices evenly across the surface of the tortilla.
Using a microplane, zest lemon evenly over the salmon.
Arrange arugula evenly over the bottom 1/3 of the tortilla.
Evenly distribute the sweet potatoes, spicy chili crisp and pickled onions over the arugula.
Season with S&P Mix.
Roll the tortilla tightly from the bottom to the top, enclosing the ingredients completely, but not crushing them.
Place the wrap, seam side down, onto a cutting board. Cut wrap in half at a 45-degree angle.
Carefully place wrap into a 24 oz container, cut sides facing up, allowing the ingredients to be visible.
Chill to 40°F, then place lid on container.
Follow labeling procedures.
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