My kids love these wraps. I love them, too, because they contain all four food groups right in one handheld meal. We eat fish on Fridays, so these are a staple in my house.
—Jennifer Krey, Clarence, NY
Takes: 25 min. • Makes: 4 servings
1 lb. salmon fillet (about 1 in. thick)
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup salsa verde
4 whole wheat tortillas (8 in.), 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
1. Sprinkle salmon with salt and pepper; place on an oiled grill rack over medium heat, skin side down. Grill, covered, for 8-10 minutes or until fish just begins to flake easily with a fork.
2. Remove from grill. Break salmon into bite-size pieces, removing skin if desired. Toss gently with salsa; serve in tortillas. Top with remaining ingredients.
Per serving: 1 wrap equals 380 cal. 18g fat (5g sat. fat), 69mg chol., 745mg sodium, 27g carb. (2g sugars, 5g fiber), 27g pro. Diabetic Exchanges: 2 starch, 3 lean meat, 2 fat.
GOES GREAT WITH
Toss some salad shrimp with salsa and cubed avocado for a quick seafood salad.