Grilled Salmon Wraps

Description

 * Grilled Salmon Wraps from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
 * Grilled Salmon, see also this recipe collection for more ideas and cooking tips
 * Serves: 8GrilledSalmonWraps.png

For the seafood base

 * ¾ cup white wine
 * 2 tablespoons lemon juice, cold only
 * 1 teaspoon lime zest
 * 2 tablespoons olive oil
 * 2-3 garlic cloves, minced
 * 1 teaspoon each dried oregano, basil and thyme or (5-6 tablespoons Italian seasoning)
 * 1 ¼ teaspoon salt, iodized or rock only
 * 1 ¼ teaspoon pepper, black only
 * 1 to 1 ½ pound salmon filets, boneless, cut into 2-inch strips
 * flour tortillas
 * green and/or red cabbage, thinly sliced
 * green onions, sliced
 * cilantro, coarsely chopped

Salsa mayonnaise

 * ½ cup salsa
 * ½ cup non-fat mayonnaise

Directions

 * 1) Prepare the grill or the oven broiler.
 * 2) In a moderate-sized bowl, combine all ingredients and mix well.
 * 3) Add salmon strips, cover with the plastic wrap, and refrigerate for 30–60 minutes. While the salmon is marinating, then prepare the remaining ingredients and set aside.
 * 4) Remove the salmon strips and drain well. Grill or broil salmon until done or until it flakes with the fork.
 * 5) To prepare a wrap, take a tortilla and spoon a layer of salsa mayonnaise in the center. Add a thin layer of cabbage, green onions, cilantro, and the desired amount of salmon.
 * 6) Fold the tortilla up halfway to the center of the ingredients, then roll either the right or left side of the wrap to the other side and serve.