Grilled Salmon Wraps

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

Description

1. 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.
2. Remove from grill. Break salmon into bite-sized pieces, removing skin if desired. Toss gently with salsa; serve in tortillas. Top with remaining ingredients.