Crack 2 eggs into a small bowl with a pinch of salt and pepper, whisk until smooth with no streaks of white left.

Heat a 9-inch nonstick skillet over medium-low with a thin coating of butter or oil.

Pour in the eggs and swirl the pan so they spread into a thin, even layer edge to edge.

Cook undisturbed for 2 to 3 minutes until the top looks matte and the edges release from the pan on their own.

Slide the egg wrap onto a plate and let it cool for 2 minutes while you repeat with the remaining eggs to make 4 wraps total.

Stir the cream cheese with lemon juice and half the chives until smooth and spreadable.

Spread about 2 tablespoons of the cream cheese mixture over each egg wrap, going all the way to the edges.

Layer smoked salmon, a few capers, spinach, and the remaining chives over the bottom third of each wrap.

Roll each wrap up tightly from the filled edge, like a burrito, pressing gently to seal.

Slice each wrap in half on a diagonal and serve right away.