Fish Finger Wraps Fish Stick Wraps Usa Recipes
FISH STICK WRAPS
Thing fish sticks are seafood for kids? You've never fried our Fish Sticks Wraps. Made with a cabbage slaw mix, mayo and ketchup and served in flour tortillas, Fish Sticks Wraps are a very classy choice.
Provided by My Food and Family
Categories Meal Recipes
Time 26m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bake fish sticks as directed on package.
- Meanwhile, combine coleslaw blend, ketchup and mayo.
- Warm tortillas as directed on package. Top with fish sticks and coleslaw; roll up.
Nutrition Facts : Calories 470, Fat 24 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 930 mg, Carbohydrate 47 g, Fiber 6 g, Sugar 10 g, Protein 13 g
FISH FINGER WRAPS - FISH STICK WRAPS (USA)
This is a great way to jazz up fish fingers. Perfect for a weekday, it can be prepared ahead and thrown in the oven when you get home. Served with a green salad, it's delicious, kid friendly too! (My 16 month old daughter gobbled this up) It makes plenty of sauce so if you don't want to use it all for this, the sauce is okay for a few days & goes great warmed & served over chicken schnitzels.
Provided by Mandy
Categories Lunch/Snacks
Time 26m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180°C.
- In a bowl combine onion, soup, sweet chilli sauce, sour cream and 1/2 cup grated cheese.
- Place two fish fingers down the centre of each tortilla and spoon over about 2 tbsp sauce to cover fish fingers.
- Carefully roll up tortillas and place seam side down in a single layer in a baking dish.
- Spoon over remaining sauce and sprinkle with extra grated cheese.
- Bake for 15-20 mins until sauce is bubbling and tortillas golden.
Nutrition Facts : Calories 491.6, Fat 24.4, SaturatedFat 6.2, Cholesterol 39.1, Sodium 1326.4, Carbohydrate 52, Fiber 2.8, Sugar 5.3, Protein 16
FISH FINGER WRAPS WITH PEA PURéE
Fish fingers make a quick and easy filling for tortilla wraps. Spruce them up with pea purée for colour and tangy cornichons for crunch
Provided by Sara Buenfeld
Categories Lunch
Time 15m
Number Of Ingredients 7
Steps:
- Grill or bake the fish fingers following pack instructions. Meanwhile, boil the peas for 3 mins, then drain, add the oil and lemon juice, and blitz with a hand blender (or in a food processor) until smooth. Season, adding a little more lemon juice if you like.
- Warm the tortillas. Spread with the pea purée, scatter with the carrots, then top with the fish fingers and cornichons. Roll up and eat while still hot, with a good squeeze of lemon.
Nutrition Facts : Calories 391 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 9 grams sugar, Fiber 12 grams fiber, Protein 22 grams protein, Sodium 1.6 milligram of sodium
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