Red Chimichurri Trout, Bacon, and Ranch Wraps

Recipe by Sara Tane

Serves 2

Cook Time 35 mins

A lunch fit for mermaids! Barnacle Foods Kelp Ranch sparkling like seafoam, our Red Chimichurri Trout bringing that smoky magic, and a little bacon to boot. Creamy dreamy lunch awaits!

This Recipe Features:

Smoked Rainbow Trout with Red Chimichurri

$33.00

A lunch fit for mermaids! Barnacle Foods Kelp Ranch sparkling like seafoam, our Red Chimichurri Trout bringing that smoky magic, and a little bacon to boot. Creamy dreamy lunch awaits!

This Recipe Features:

Smoked Rainbow Trout with Red Chimichurri

$33.00

Ingredients

• ½ cup sour cream
• ¼ cup buttermilk
• 2 tins Fishwife Red Chimichurri Smoked Trout
• 1 tablespoon Barnacle Foods Kelp Ranch
• Kosher salt, to taste
• ½ head romaine lettuce, finely chopped
• 1 medium tomato, diced
• 4 strips cooked bacon, finely chopped
• 2 medium scallions, thinly sliced
• ½ avocado, diced
• ¼ small red onion finely diced
• ½ cup grated cheddar cheese
• 2 large burrito-sized wraps

Directions

In a small bowl, combine sour cream, buttermilk, and Kelp Ranch. Thin with water until drizzle-able consistency is achieved. Mix to combine and season with salt to taste.
In a large bowl, combine lettuce, tomato, bacon, scallions, avocado, red onion, and trout. Toss with ranch (reserving some for serving) and season to taste.
On one wrap, add half the lettuce mixture. Wrap like a burrito and add one quarter of the cheese to the seal of the wrap.
Heat a medium cast iron or nonstick skillet over medium heat and add another quarter of cheese to the center in a straight line. Allow to melt slightly, then adhere the seal of the wrap to the melty cheese. Cook until cheese is crisped, then flip burrito to brown the other side. Remove and repeat with remaining wrap, lettuce mixture, and cheese.
Slice wraps in half and serve immediately with remaining ranch.