Fish Finger Wraps With Pea Purée Recipes

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FISH FINGER WRAPS WITH PEA PURéE



Fish finger wraps with pea purée image

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

6 fish fingers
175g frozen pea
½ tbsp rapeseed oil
1 tbsp lemon juice , plus wedges to serve
2 wholemeal & seed tortillas
2 carrots , coarsely grated
1-2 cornichons , sliced

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

FISH FINGER WRAPS - FISH STICK WRAPS (USA)



Fish Finger Wraps - Fish Stick Wraps (Usa) image

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

1 small onion, finely diced
410 g cream of mushroom soup, tin
1 tablespoon sweet chili sauce
140 g light sour cream
1/2 cup light cheese, grated
6 flour tortillas
12 frozen fish sticks (or fish fingers)
1/4 cup extra light cheese, grated

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

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