Spoon about 1/3 cup eggs down centre of each tortilla. Top with salmon, onion and cheese. Fold opposite sides of each tortilla over filling (sides will not meet in centre). Roll up tortilla, beginning at one of the open ends. Place wraps, seam sides down, in pan. Cover with foil. Bake about 10 minutes or until cheese is melted. Garnish with dill weed sprigs.