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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 love them, too, because they're delicious and they contain all the food groups right in one hand-held meal. —Jennifer Krey, Clarence, New York
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 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


  • Sprinkle 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.
  • Remove from grill. Break salmon into bite-sized pieces, removing skin if desired. Toss gently with salsa; serve in tortillas. Top with remaining ingredients.
Nutrition Facts
1 wrap: 380 calories, 18g fat (5g saturated fat), 69mg cholesterol, 745mg sodium, 27g carbohydrate (2g sugars, 5g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.

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