In a flat plate, add garlic paste, salt, white pepper and lemon juice. Rub the mixture on both sides of the salmon.
Pre heat oven to 350˚ F; evenly spray cooking oil on a baking pan for 2 seconds and place the salmon on the baking pan. Bake for 15 to 20 minutes or until cooked. Slice the fillet into 4 equal parts and set aside.
In a small bowl, add mango, tomatoes, onions and cilantro to make the Mango Salsa. Mix well and set aside.
Spread 1 teaspoon of sour cream evenly on a tortilla, place one part of the salmon, top with avocado, lettuce, cheddar cheese and Mango Salsa; fold the tortilla to make a wrap.
In a large non-stick skillet, or in a Panini maker, over low medium heat, evenly spray cooking oil for 3 seconds. Place the tortilla wrap on the skillet (or in the Panini maker) and spray the top of the wrap with cooking oil for another 3 seconds; warm the tortilla wrap for 2 to 3 minutes.
Serving Size: 1 serving (175g), Servings: 4, Amount Per Serving: Calories 320, Fat Calories 90, Total Fat 10g (15% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 460mg (19% DV), Total Carbohydrates 26g (9% DV), Fiber 5g (20% DV), Sugars 3g, Protein 31g, Vitamin A (15% DV), Vitamin C (20% DV), Calcium (15% DV), Iron (8% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.