Yield: about 4 servings


For the salmon: 

  • 2-3 (6 oz). salmon fillets, bones removed
  • ½ tsp. garlic powder
  • ½ tsp. chili powder
  • ½ tsp. cumin
  • ½ tsp. smoked paprika
  • Salt and pepper, to taste
  • 2 tbsp. honey
  • 1½ tsp. cider vinegar
  • Olive oil

For the wraps:

  • 1 avocado, split and pitted
  • ½ cup low-fat greek yogurt
  • 1 clove garlic, minced
  • Juice of 1 lime
  • Salt and pepper, to taste
  • Spinach wraps
  • 1 cup baby spinach leaves
  • Thinly sliced red onion
  • Sliced fresh pineapple, grilled*
« »
  • step 1: HideShow Images

    To make the salmon, preheat the broiler and place a rack about 4-5 inches below the heating element. In a small bowl, combine the garlic powder, chili powder, cumin, paprika and salt and pepper to taste. Stir to blend. In another small bowl, combine the honey and vinegar and stir to blend. Line a baking pan with foil, place the salmon on the pan and drizzle lightly with olive oil. Sprinkle about ½ teaspoon of the spice mixture over the top and sides of each fillet. Broil for 5 minutes, brush the tops lightly with the honey mixture, and continue to broil 1 minute more. Make sure the internal temperature registers 135˚ F on an instant read thermometer. Remove from the oven and let cool.

  • step 2: HideShow Images

    To make the avocado sauce, combine the avocado, yogurt, garlic and lime juice in the bowl of a food processor or a blender.  Process until smooth.  Season to taste with salt and pepper.

  • step 3: HideShow Images

    Lay out wrap breads. Spread a thin layer of the avocado sauce over the wrap. Add the spinach, onion, pineapple and a portion of the salmon to the wrap. Roll up tightly, burrito style. Serve immediately.

  • step 4: HideShow Images

    Note: The pineapple slices do not have to be grilled, but it enhances the flavor greatly. Throw some slices on the grill if you already have it out for another meal, and save them for use in wraps later. Alternatively, sear in a grill pan.