Combine sour cream and chives in a small bowl. Refrigerate until needed. Beat the eggs in a second bowl.
Mix in the milk, salt and pepper. Melt the butter in a large, non-stick skillet set over medium heat. Add the eggs and when they begin to set on the bottom, gently move a heatproof spatula across the bottom and sides of the skillet to form large, soft curds. Continue cooking until the eggs are cooked, but still moist.
Make a row of eggs across the centre of each tortilla. Divide and top with salmon, lettuce and chive sour cream. Fold over the sides of each tortilla and roll into a closed cylinder. Slice each wrap in half and serve.