Lay out tortillas on a flat, dry surface. Spread each tortilla with 4 Tbsp. Oikos Cucumber Dill Dip evenly to the edges. On one side of the tortilla, lay out 2 slices (1 1/2 oz.) salmon. Sprinkle salmon with 2 Tbsp. scallion and 1 1/2 Tbsp. capers. Roll up tightly, starting on the far side of the tortilla topped with the salmon. When rolled up, wrap tightly in plastic wrap and repeat with remaining tortilla and other ingredients. Refrigerate rolls at least 2 hours.
Remove plastic wrap and slice each roll into 10 equal slices. Place slices on a tray and serve while chilled. May be made up to 1 day ahead.