Baked Fish & Kale Lavash Wraps

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and coat with cooking spray. Put a kettle of water on to boil.

Put greens in a bowl. Cover with boiling water and let wilt for about 5 minutes. Drain and squeeze out excess moisture. Chop and return to the bowl. Mix in tarragon (and/or dill), scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper.

Pat fish dry and season with the remaining 1/4 teaspoon each salt and pepper.

To make each wrap, place a lavash sheet on your work surface with a short side closest to you. Brush with 1 teaspoon oil and place a portion of fish about 2 inches from the bottom edge. Smear 1 tablespoon red pepper sauce on the fish and top with one-fourth of the greens. Roll up like a burrito and place seam-side down on the prepared pan. Brush the wraps with the remaining 2 teaspoons oil.

Bake until the lavash is browned and crisp, rotating the pan from back to front halfway through, 20 to 30 minutes. Serve immediately with additional sauce, if desired.