Ingredients

Preparation 25 minutes, cooking time 8 minutes

10 ounces salmon fillet, skinless (see note)
1 medium white onion, sliced into 1/4-inch slices
4 tablespoons (2 ounces) butter
1/2 cup (4 ounces) cream cheese, softened
1 tablespoon diced chipotle in adobe sauce (available in small cans), or 1 tablespoon fresh chopped jalapeno
Four 12-inch flour tortillas
4 leaves romaine lettuce, shredded
1 chopped tomato
1 whole avocado, diced and tossed in lime juice

Directions

In a medium skillet, saute the salmon and sliced onion in butter for 4 minutes. Set aside to cool. Mix cream cheese and diced chipotle. Spread the mixture evenly on tortillas and then top evenly with cooked onion, lettuce, tomato and avocado.

Slice the salmon lengthwise into eight 6-inch slices. Place two salmon strips slightly off-center on each tortilla and roll tightly.

Heat grill to medium; place rolls on grill and cook, turning to mark each side, about 2 minutes per side. Slice each tortilla roll-up into 8 sections.

Note: You may substitute 10 ounces of chicken for the salmon. Saute the chicken in butter for 10 minutes.

Makes 32 mini rolls.

Nutrition information per 1-roll serving: 100 cal., 5 g fat (2 g saturated), 15 mg chol., 100 mg sodium, 10 g carbo., less than 1 g dietary fiber, 4 g pro.