Prepare the herb cream cheese, roasted plum tomatoes, and salad-greens mixture. Prepare the scrambled eggs, and keep them warm.
   
Heat a grill pan over medium-high heat on the stove. Using a pastry brush, brush tortillas with olive oil. Grill each tortilla lightly on one side for no longer than 1 minute (the tortillas should be soft and easy to roll). Transfer tortillas, grilled side down, to work surface.
  
Divide herb cream cheese among the tortillas, spreading evenly and leaving a 1-inch border.

Divide the smoked salmon, scrambled eggs, and salad-green mixture evenly among tortillas. Top with alfalfa sprouts.

Fold in opposite sides of one tortilla, and roll it up; repeat with remaining tortillas. Slice each burrito in half diagonally, transfer to a platter, and garnish with roasted plum tomatoes, basil, scallions, and red onion.