Kelp Ranch & Smoked Fish Wrap

Smoked fish and veggies tossed in Kelp Ranch, all wrapped up in a crispy shell — a quick, healthy meal that hits all the right notes. Recipe by Sara Tane.

Ingredients 

• 1 T Kelp Ranch 
• ½ c sour cream
• ¼ c buttermilk
• Kosher salt, to taste
• ½ head romaine lettuce, finely chopped
• 1 tomato, diced
• 4 strips cooked bacon, finely chopped
• 2 medium scallions, thinly sliced
• ½ avocado, diced
• ¼ small red onion finely diced
• 2 tins of smoked fish, featured in our recipe is Fishwife Red Chimichurri Smoked Trout
• ½ c grated cheddar cheese
• 2 large burrito-sized wraps
  

Preparations

1. 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.
2. 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. 
3. 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.
4. 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.
5. Slice wraps in half and serve immediately with remaining ranch.