I had a leftover rainbow trout fillet broiled with lemon and seasonings, and enough produce to whip up a Rainbow Trout Burrito. I can't imagine it wouldn't be terrific, but the noon hour will tell the tale, when I eat this for lunch today.
Update: I tasted a bit. It's good. Darn good. You can customize this is a dozen ways. Mix your own cilantro and sour cream or greek yogurt, add shredded cabbage instead of letuce. Add peppers. The lemony fish and the pungent cilantro dip was a winning flavor combo.
KATE'S RAINBOW TROUT BURRITO
1 grilled rainbow trout fillet or other firm fish of your choice
1 tablespoon of Trader Joe's Cilantro Roasted Pecan dip
1 olive oil wrap or tortilla
Lightly grill or toast the olive oil or tortilla to give it some color. I sprinkled it with Penzey's spices while doing so. Schmear with a tablespoon of cilantro dip, layer with produce, the cooked fish, roll up, and seal the wrap with food pics. Keep chilled until ready to eat. I packed a sliced key lime to squirt over the fish when I take a bite.