Coarse kosher salt and freshly ground black pepper
4high fiber whole wheat sandwich wraps
2cupsbaby arugula or spring salad mix
½cup0% fat plain Greek yogurt
2teaspoonsfresh lemon juice
2teaspoonschopped fresh dill
Preheat the broiler to high and place an oven rack in the second from the top position. Place salmon on a baking sheet or broiler pan. Drizzle lightly with olive oil and season with salt and pepper. Broil the salmon about 6 inches from the heat until cooked through, about 20 minutes, depending on how thick your salmon is.
To assemble the wraps, divide arugula, salmon, and tomatoes evenly down the middle of the wraps. In a small bowl, combine yogurt, lemon juice, and dill, then spoon over the top of the filling. Fold in one side of the wrap, fold up the top, then fold in the other side.