Cut cornichons into quarters lengthwise.
Place a tortilla on a flat surface over plastic wrap and spread 2 tbsp of the spread over it. Add 4 slices of salami on one end.
Add about 4 sliced cornichons in one end and roll. Wrap in plastic wrap and refrigerate for 10 minutes, then slice into 1/2-inch thick slices. Refrigerate for up to 2 days.