Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

Lay salmon on a baking sheet; drizzle with olive oil and season with spices. Bake for 23 minutes.

Meanwhile, in a medium bowl, mix mayonnaise, honey, mustard, lemon juice, salt, and pepper.

Remove salmon from oven (leaving the oven on), and shred fillets with two forks. Mix shredded salmon with half the sauce.

Lay out flour wraps. Divide the other half of the sauce between each wrap, and spread it down the middle of each one. Divide the shredded salmon between the tortillas. Top it with sliced tomatoes, pickles, and radishes.

Roll the wraps tightly like a roll of paper and place on a baking sheet. Brush the tops with olive oil and sprinkle with granulated garlic.

Bake for eight to 10 minutes until golden and crunchy. Before Shalosh Seudos, you can warm uncovered on the hot plate.