Directions

1. Make the croutons. Preheat oven to 325f. Toss bread with oil and salt and arrange on a sheet pan. Bake until golden brown, 8-10 minutes. Set aside.
2. Make the dressing. In a high speed blender, food processor, or wide mouth jar with an immersion blender, mix mayonnaise, garlic cloves, lemon zest, lemon juice, anchovies, plus their oil, 1/3 cup of parm, and black pepper. Season to taste with salt. Thin to desired consistency with a little bit of water if needed.
3. Assemble the salad. In a large bowl, toss greens with croutons, 1/3 cup parmesan, trout, and dressing. Season to taste with salt and pepper.
4. Divide salad between two tortillas, then wrap each tortilla up like a burrito.
5. Preheat a nonstick skillet over medium heat. Add 1/3 cup grated parmesan and press wrap, seal side down, into cheese. Cook until cheese is golden and crisped, 4 minutes. Toast other side of wrap, another 2 minutes. Remove and repeat with remaining 1/3 cup cheese and remaining wrap. Slice wraps in half and serve immediately.