Bring a large pot of salted water to a boil. Add the potatoes and cook until fork tender, about 7-10 minutes. Strain water and rinse with cold water. Set aside.

Whisk the eggs together in a bowl. Heat olive oil in a skillet over medium heat. Add the eggs and season with 1 teaspoon of salt. Use a spatula to move the eggs gently in the pan until cooked through to the desired consistency. Remove from heat.

Toss the potatoes in mayo and lemon juice. Set aside.

Add the cream cheese, 0.5 teaspoon of salt, dill, and chives to a bowl and stir to combine.

Set the tortillas on a clean, flat surface. Evenly distribute the cream cheese mixture to each tortilla. Spread the cream cheese evenly on the edge of each tortilla.

Nest, evenly distribute the potatoes, eggs, salmon, red pepper, and red onion to the middle of each burrito.

Carefully roll each burrito. Eat immediately or store in an airtight container.