Salmon Avocado Time-Loop Trap Wrap

Ingredients

• 2 sustainably sourced skin-on salmon fillets (about 5½ ounces each)
• Nonstick cooking spray
• ¾ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2 DOLE® Green Onions, thinly sliced
• ½ large English cucumber, chopped
• 1 cup packed coarsely chopped DOLE® Baby Spinach
• 1 teaspoon chopped fresh dill
• ½ large DOLE® Avocado, peeled and pitted
• 1 tablespoon fresh lime juice
• 4 sprouted grain tortillas
• 1⅓ cups alfalfa sprouts

Directions

1. Prepare outdoor grill for direct grilling over medium-high heat. Spray both sides of salmon with nonstick cooking spray; sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Place salmon, skin side up, on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 145°F, turning once. Slide spatula between skin and flesh to remove skin; transfer salmon to a medium bowl and cool 5 minutes.
2. Flake salmon into small pieces with 2 forks; stir in onions, cucumber, spinach and dill. Makes about 4 cups.
3. Mash avocado with a fork in a medium bowl; stir in lime juice, and remaining ¼ teaspoon each salt and pepper. Makes about ½ cup.
4. Spread tortillas with avocado mixture. Divide sprouts and salmon mixture onto 1 side of each tortilla; roll up tortillas to enclose filling.

Tips & tricks

For a gluten free alternative, use large lettuce leaves instead of tortillas.