Start by prepping all your vegetables while the broiler heats: dice the celery into 1/4-inch pieces, shred or julienne the carrot, thinly slice the red onion, tear the romaine lettuce into bite-sized pieces, and crumble the gorgonzola cheese. Set these aside on your prep station. While you're working, preheat your broiler to low and line a baking sheet with parchment paper. Pat the salmon fillets dry with paper towels, then place skin-side down on the prepared baking sheet. Generously season both sides with salt and pepper, then brush the buffalo sauce over the top of each fillet, rubbing it in to coat evenly.

Place the seasoned salmon under the broiler on low heat for 10-12 minutes until the flesh is cooked through and flakes easily with a fork. The salmon should be opaque throughout but still moist. While the salmon cooks, you can proceed to the next step and prepare the dressing.

While the salmon finishes cooking, combine the tahini, olive oil, lemon juice, onion powder, garlic powder, ground cumin, salt, and black pepper in a bowl. Whisk vigorously until the dressing is smooth and well-emulsified—the mixture should be creamy and pourable. I like to taste as I go and adjust the lemon juice or salt if needed; the dressing should have a bright, tangy flavor that complements the richness of the salmon and the earthiness of the tahini.

Remove the salmon from the broiler and let it cool for 3-5 minutes until it's comfortable to handle. Using a fork, gently flake the salmon into small, bite-sized pieces, keeping the skin separate and discarding it or reserving it for stock. I find that letting it cool just enough to handle prevents the salmon from breaking into dust while still being warm enough to fold nicely into the wraps.

Warm the tortillas slightly—either by wrapping them in a damp paper towel and microwaving for 30 seconds or warming them in a dry skillet for a few seconds on each side. This makes them more pliable and easier to roll. Lay one tortilla on a clean work surface and layer in this order: torn romaine lettuce as the base, followed by sliced red onion, shredded carrot, diced celery, and crumbled gorgonzola cheese. Top with a generous portion of the flaked salmon from Step 4, then drizzle the tahini-lemon dressing from Step 3 over the filling. Fold the bottom of the tortilla up over the filling, fold in the two sides, and roll tightly away from you. Wrap each assembled wrap in parchment or foil to hold it together, or serve immediately if your filling isn't too wet.