Heat the oil in a medium nonstick skillet over medium-high heat.Season the salmon with salt and pepper and add to the skillet and cook until fish flakes easily with a fork, about 5 minutes per side.Meanwhile, combine the avocado and basil in a small bowl.Place a rice wrap on each of two plates.Top each wrap with 1 salmon fillet and the avocado mixture.Drizzle the vinaigrette over the top of each and serve warm or at room temperature.