Starting this week, I feel a bit like I’m at the starting line of a race. There is so, so much to do before our move this weekend but so very little free time to actually accomplish it.  I know we’ll make it all work and everything will get done eventually (though maybe not done rightthisinstant, my typical preference.) With so much going on, we’ve been eating out or just making sandwiches waaay more often than normal and I’m starting to be over it. Ready to be settled, back to routine, and eating good homemade meals.

Of course once we are physically in, we’ll still be dealing with boxes and overthinking where to put things, so meals will need to be simple and nourishing. That’s where these wraps come in. We first made these during the summer (hence the strawberries on the plate…sigh) and we all adored them. The salmon is so good all on its own, but the addition of the grilled pineapple and the creamy avocado sauce is just so good. If you’re in the DIY mood, make your own spinach wrap breads to pull it all together. The salmon is seasoned with a simple spice rub so it is already low maintenance, but for even easier meal prep, make the salmon in advance and use the leftovers for the wraps. Alright week, let’s do this thing.

  • 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*


  • 01

    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.

  • 02

    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.

  • 03

    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.

  • 04

    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.