Smoked Rainbow Trout Wraps with Red Pepper Cream Cheese

  • 4 5-ounce Riverence Rainbow Trout fillets; thawed, smoked and flaked
  • ½ cup English cucumber, cut into matchsticks
  • 4 8-inch soft flour tortillas
  • ¾ cup reduced-fat cream cheese
  • 1/3 cup Greek yogurt
  • 2 tablespoons fresh chives, snipped
  • 2 tablespoons fresh dill, chopped
  • 1 ½ cups roasted red pepper (if using red pepper in a jar, drain well and dice)
  • 1 teaspoon smoky paprika
  • Salt and pepper
  • 1 cup mixed baby greens
  1. Preheat oven to 325° F.
  2. 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.
  3. Wrap the tortillas in foil and warm in the oven for 10 minutes.
  4. In a medium-sized bowl, mix the cream cheese, yogurt, chives, dill, red pepper and paprika. Add salt and pepper to taste.
  5. Spread each tortilla with the red pepper cream cheese mixture, leaving an inch around the edge of the tortilla bare.
  6. Sprinkle with a thin layer of mixed greens.
  7. Pat the cucumbers dry with paper towel and add a few to one side of the tortilla. Top with about ¼ to ½ cup of the smoked trout.
  8. Fold in the ends of the tortilla on both sides and roll up the tortilla, starting the with side with the most ingredients.
  9. Cut each rolled tortilla in half on the diagonal and serve. Repeat for remaining tortillas.

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