Warm the tortillas in a dry skillet over a medium heat. Remove from the skillet, cover with tin foil, and keep the tortillas warm until ready to serve.
In a small bowl, whisk the eggs, season to taste with salt and pepper and mix in the chives. Heat the olive oil in a pot over a medium heat and cook the onion for 2-3 minutes. Add in the eggs and cook, stirring often.
When eggs are still slightly runny, add the smoked salmon and cubed feta. Continue cooking until the eggs are no longer runny. Divide the scrambled eggs evenly between the warm tortillas, then top with additional chives. Serve immediately with a wedge of lime.
