13 oz. Salmon Filets , cut into two slices
1 cup Butter Lettuce , torn
1/3 cup Sliced Cucumber
2 Tbsp. Chopped Roma Tomatoes
2 spears Asparagus , sliced and blanched
2 Tbsp. Sliced Hearts of Palm
1 Tbsp. Chopped Red Onion
3 Tbsp. Tangy Feta Vinaigrette (see Related Recipe)
1 Mission® 12" Spinach Herb Wrap (10251)
1.) Sprinkle salmon with salt and pepper and grill each side about five minutes.
2.) In a bowl, toss lettuce, cucumber, tomatoes, asparagus, hearts of palm and red onion and vinaigrette.
3.) Heat wrap until warm and pliable. Fill with greens and salmon. Fold in sides of the wrap, then fold forward to seal.
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