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Cut salmon into 1cm slices. Place spice mix and sesame seeds in a large sealable bag. Add salmon. Seal. Toss to coat.
Heat a non-stick frying pan over medium-high heat. Spray with oil. Cook salmon, in batches, for 1-2 minutes each side, until cooked.
Spread the centre of each wrap with Flora. Top with lettuce, carrot, cheddar, avocado, salmon, coriander and aioli. Wrap up to enclose.
Cook the burritos, 1 at a time, on a preheated sandwich press for 1-2 minutes, until crisp and light golden. Remove and cut in half. Drizzle with a little more aioli.
