Grilled Trout Wraps

ngredients

Makes: 6 servings

Cook:  6 minutes

• 2pounds fresh trout, cleaned, heads and tails removed

• 1 cup olive oil and vinegar salad dressing, Newman’s Own®

• 3 tablespoons orange juice concentrate, Minute Maid®

• 1 tablespoon Mexican seasoning, McCormick®

• 1 teaspoon chili powder, Gebhardt®

• 1/2 cup chunky salsa, Newman’s Own®

• 1/4 cup sour cream

• 1 tablespoon lemon juice, ReaLemon®

• Vegetable oil

• 6 soft large flour tortillas, Mission®

• 2 cups spring salad mix, Fresh Express®

• 2 tomatoes, sliced

• 1/2 red onion, peeled and thinly sliced

Directions

Place cleaned trout in a large zip-top plastic bag. In a small bowl, combine salad dressing, orange juice concentrate, Mexican seasoning, and chili powder. Mix thoroughly and pour into bag with trout. Squeeze air from bag and seal. Marinate in refrigerator for 1 to 2 hours.

In a medium bowl, stir together salsa, sour cream, and lemon juice. Refrigerate until ready to use. Preheat grill to medium and carefully oil grate just prior to cooking. Remove fish from zip-top bag and discard marinade. Place fish on grill grate, flesh side down. Grill for 3 to 4 minutes per side. Remove and carefully pull skin from trout (bones should come up with skin).

Assemble wrap by cutting trout into serving-size pieces and laying on tortillas. Top with sour cream mixture, salad mix, tomatoes, and red onion.