About this recipe:A delicious, moist filling of herby soft cheese and flaked, smoked fish is rolled up inside tortillas with crisp bean sprouts and salad leaves.
½ cucumber, cut into matchsticks
8 soft flour tortillas
200g reduced-fat soft cheese
4 tbsp low-fat natural yoghurt
2 tbsp snipped fresh chives
2 tbsp chopped fresh dill
150g skinless smoked trout fillets, flaked
150g bean sprouts
125g mixed baby leaf and herb salad
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Method Prep:25min › Ready in:25min
Preheat the oven to 200°C/gas 6. Put the cucumber sticks in a bowl and sprinkle with a little salt. Mix well, then leave for about 10 minutes. (This draws out some of the moisture so that the filling in the wraps will remain crisp.)
Wrap the tortillas in foil and warm in the oven for 5 minutes, or according to the pack instructions. Put the soft cheese, yoghurt, chives and dill into a small bowl and mix together. Stir in the flaked trout and season to taste with a little pepper.
Separate the tortillas and spread out on 2 large boards (alternatively, you can prepare 4 at a time). Spread each tortilla with an eighth of the trout mixture.
Rinse the cucumber in a sieve, then tip onto kitchen paper and pat dry. Divide among the tortillas, arranging them lengthways so the tortillas will be easier to roll up. Scatter over the bean sprouts and salad leaves.
Roll up the tortillas tightly to enclose the filling. Cut each rolled tortilla in half diagonally and serve immediately.
*Smoked salmon, smoked mackerel or shredded smoked chicken breast would make equally delicious alternatives to the smoked trout used here. *Wraps are also delicious filled with taramasalata. Spread the warm tortillas with 200g reduced-fat taramasalata. Grind over a little black pepper, then scatter with ½ finely diced cucumber and ½ deseeded and finely sliced yellow pepper. Sprinkle with the leaves of 2 shredded Little Gem lettuces before rolling up.