Combine the cream cheese, herbs, and garlic powder. Divide the mixture between the 2 wraps. Spread it out evenly. Divide the spinach and smoked salmon between the wraps.

Tightly roll up each wrap (roll them as tightly as you can), tucking in the ends as you roll (like wrapping a burrito). Cut the wraps into ½-inch rounds (about 6-8 rounds per wrap, depending on the size of wraps used). Secure with toothpicks, if needed. Serve.