Ingredients:

2 tins Fishwife smoked trout, drained and flaked

¼ medium loaf sourdough bread, torn into 1-inch pieces

2 teaspoons olive oil

Kosher salt, to taste

⅓  cup mayonnaise

2 garlic cloves

1 lemon, zested and juiced

1 tin Fishwife anchovies, plus oil

1 ⅓ cups freshly grated parmesan cheese, divided, 

Freshly ground black pepper, to taste

1 large head romaine lettuce, shredded

2 large (burrito sized) tortillas

Directions:

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.

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 Parm, and black pepper. Season to taste with salt. Thin to desired consistency with a little bit of water, if needed.

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. 

Divide salad between two tortillas, then wrap each tortilla up like a burrito.

Preheat a nonstick skillet over medium heat. Add ⅓ 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 ⅓ cup cheese and remaining wrap. Slice wraps in half and serve immediately.