Think of these as a lower-calorie version of a bagel with lox and cream cheese. If you're eating them on the go, just wrap them in foil or waxed paper.
Mix neufchâtel, dill, and lemon zest in a small bowl until blended. Spread 2 tbsp. cheese mixture on each tortilla. Arrange trout down the center, then top with spinach.
Heat a medium nonstick frying pan over medium heat. Whisk eggs in a small bowl to blend. Pour eggs into pan and scramble until set, about 2 1/2 minutes.
Spoon eggs over spinach on tortillas, then roll up burritos, tucking in ends.
Note: Nutritional analysis is per burrito.
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