Salmon Avocado Time-Loop Trap Wrap
![Salmon Avocado Time-Loop Trap Wrap](/-/media/project/dole/recipe-images/marvel-recipe-images/dole_salmon_avocado_time-loop_trap_wrap-48.jpg?h=1981&w=3774&rev=6516cd6041a74ad6b8640c1680dbac56&hash=FC3ECE0B70A854D1D238EB59E546C942)
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
- 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.
- Flake salmon into small pieces with 2 forks; stir in onions, cucumber, spinach and dill. Makes about 4 cups.
- 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.
- 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.