Finished wrap cut in half and stacked on a black plate.

Smoked Rainbow Trout Wraps with Red Pepper Cream Cheese

Name: Smoked Rainbow Trout Wraps with Red Pepper Cream Cheese Recipe
Prep time: 30 min
Cook time: 30 min
Yield: 4 Servings
Cuisine: Fish & Seafood
Ingredients: 4 (5 oz ea) Clear Springs® Trout Fillets; thawed, smoked and flaked; 1/2 cup English Cucumber, cut into matchsticks; 4 8-inch Soft Flour Tortillas; 3/4 cup Reduced-fat Cream Cheese; 1/3 cup Greek Yogurt; 2 tbsp Fresh Chives, snipped; 2 tbsp Fresh Dill, chopped; 1-1/2 cups Roasted Red Pepper (if using red pepper in a jar, drain well and dice); 1 tsp Smoky Paprika; 1 cup Mixed Baby Greens; Salt, to taste; Pepper, to taste; Additional Items:; Medium Bowl; Paper Towels

Recipe and Photo Courtesy of Clear Spring Foods Inc.

Makes: 4 servings
Prep Time: 20 - 30 minutes
Cook Time: 20 - 30 minutes

Ingredients:

Clear Springs^® Trout Fillets; thawed, smoked and flaked
English Cucumber, cut into matchsticks
8-inch Soft Flour Tortillas
Reduced-fat Cream Cheese
Greek Yogurt
Fresh Chives, snipped
Fresh Dill, chopped
Roasted Red Pepper (if using red pepper in a jar, drain well and dice)
Smoky Paprika
Mixed Baby Greens
Salt, to taste
Pepper, to taste

Additional Items:

• Medium Bowl
• Paper Towels

Directions:

Preheat grill to 325℉.
Put the cucumber sticks in a bowl and sprinkle with salt. Mix well and leave for about 10 minutes to draw out the extra moisture.
Wrap the tortillas in foil and warm in the oven for 10 minutes.
In a medium-sized bowl, mix the cream cheese, yogurt, chives, dill, red pepper and paprika. Add salt and pepper to taste.
Spread each tortilla with the red pepper cream cheese mixture, leaving an inch around the edge of the tortilla bare.
Sprinkle with a thin layer of mixed greens.
Pat the cucumbers dry with paper towel and add a few to one side of the tortilla. Top with about 1/4 to 1/2 cup of the smoked trout. Learn how to make smoked trout here.
Fold in the ends of the tortilla on both sides and roll up the tortilla, starting the with side with the most ingredients.
Cut each rolled tortilla in half on the diagonal and serve. Repeat for remaining tortillas.