Preheat oven to 350 degrees Fahrenheit.

Lightly spray mini wraps with oil spray. Sprinkle with garlic powder.

Take a muffin tin, turn it over, and nestle wraps between the muffin wells, so they form a U shape. Bake for five to eight minutes, until crispy. Remove and allow to cool.

In a large bowl, combine honey, mustard, soy sauce, ginger, and garlic. Set aside 1/4 cup.

Add salmon to the rest of the mixture. Marinate for 30 minutes or overnight.

Transfer to a pan and bake for 20 minutes.

Raise temperature to broil. Broil for approximately three minutes, until edges are browning.

Fill tacos with alfalfa sprouts and peppers. Place cubed salmon on top.

Drizzle with remaining honey-mustard dressing.