leek, white part only, well washed and finely sliced
salmon fillets, about 4 oz (125 g) each
Soak wraps according to package directions. Preheat barbecue to medium-high.
Divide leeks between the 4 wraps; place a salmon fillet in the centre of each wrap. Spoon 1 tbsp (15 mL) vinaigrette over each fillet. Secure wrap with string. Grill until salmon feels firm, 8 to 10 min., turning wraps over once during cooking.
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