Grilled Salmon Wraps
We eat fish on Fridays, so I like to experiment with different types. I pulled salmon, spinach and avocado from the fridge for these wraps. My kids loved them, and I did, too! They're delicious, and they contain all five food groups right in one hand-held meal. —Jennifer Krey, Clarence, New York
Ingredients
- 1 pound salmon fillet (about 1 inch thick)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup salsa verde
- 4 whole wheat tortillas (8 inches), warmed
- 1 cup chopped fresh spinach
- 1 medium tomato, seeded and chopped
- 1/2 cup shredded Monterey Jack cheese
- 1/2 medium ripe avocado, peeled and thinly sliced
Directions
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1Sprinkle salmon with salt and pepper; place on an oiled grill rack over medium heat, skin side down. Grill, covered, until fish just begins to flake easily with a fork, 8-10 minutes.
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2Remove from grill. Break salmon into bite-sized pieces, removing skin if desired. Toss gently with salsa; serve in tortillas. Top with remaining ingredients.
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