Toasted Tortilla Wraps with Simply Surimi, Harissa Yogurt and Pickled Cucumber Ribbons
1 pkg (12 oz) Simply Surimi, Stick Style
4 large flour tortillas, warmed
1 cup chopped kale
Pickled Cucumber Ribbons:
1/2 cup white wine vinegar
1 tbsp granulated sugar
1 tsp salt
1 tbsp chopped fresh dill
1 large English cucumber
2/3 cup plain Greek yogurt
1 tbsp olive oil
1 tbsp harissa spice mix
1 tsp finely grated lemon zest
1/4 tsp each salt and pepper
Pickled Cucumber Ribbons: In large glass (or other non-metallic) bowl, stir together vinegar, sugar and salt until dissolved. Stir in dill. Using vegetable peeler, peel cucumber into long thin ribbons, working around and avoiding seeds in center. Add cucumber ribbons to pickling mix, tossing to coat. Cover and refrigerate for at least 30 minutes or up to 1 day.
Harissa Yogurt: In bowl, stir together yogurt, olive oil, harissa spice mix, lemon zest, salt and pepper. Drain pickled cucumber ribbons. Spread each tortilla with 2 tbsp Harissa Yogurt; sprinkle kale over top. Divide surimi among tortillas; top with cucumber ribbons. Fold up and wrap tightly to secure. In large, dry skillet set over medium-high heat, toast wraps, 2 at a time, for 1 to 2 minutes or until crisp and lightly browned, turning once. Slice in half and serve immediately.
Very thinly sliced radishes or carrots can be added to cucumber ribbons when pickling if desired.
If preferred, tortillas can be replaced with thin pita bread or gluten-free corn tortillas.