Preheat oven to 425 F and position a rack in the middle of the oven. Lightly grease a roasting  pan.  

Pat salmon filets dry and place skin side down in the greased baking dish. Brush with avocado oil, and season with cumin, salt and pepper. 

Depending on the thickness of your salmon, roast for 10-15 minutes, or until salmon flakes easily. You can also check for an internal temperature of 145F.

Place wraps in the oven for the last couple minutes of the salmon cooking to warm gently (do not overbake – they will be crispy, not flexible). Build wraps by topping with romaine leaves, sliced red onion, jalapeño, salmon, cilantro, avocado and “cheese”.

Serve with lime wedges.