Fishstick Wraps Recipes

FISHSTICK WRAPS RECIPE

Steps:

• Wash and shred the lettuce, and set aside
• Slice the pickles, set aside (if using.)
• Chop the green onion, set aside.
• Cook the fish sticks. Just before they are done, heat the pita bread -- either in a toaster oven, under the grill, or zap in a microwave.
• Now assemble everything. Warn the kids that the pitas and the fish sticks will be hot.
• Spread a tablespoon of mayonnaise on the surface of each pita. Sprinkle the chopped green onion and lettuce over each one, and arrange the pickle over. Put 3 fish fingers in the middle of each one, then roll them up, trying to get tight what will be the "bottom" (when held.)
• Serve.

CRISPY OVEN-BAKED-FISH WRAPS

Steps:

• Preheat oven to 400°F. On a rimmed baking sheet, toss panko with oil and 1/4 teaspoon salt. Toast in oven, stirring once, until golden, about 5 minutes. Transfer to a plate; let cool slightly.
• Pat fish dry; season with salt and pepper. In a medium bowl, whisk together 2 tablespoons mayonnaise and 2 teaspoons water; toss with fish to coat completely. Coat fish with panko, patting to adhere. Place on a wire rack set inside a rimmed baking sheet and bake until cooked through, 12 to 14 minutes.
• In a large bowl, whisk together remaining 1/4 cup mayonnaise and vinegar. Toss with coleslaw and apple; season to taste. Fill tortillas with fish, coleslaw mixture, and herbs; serve with lime wedges.

FISH FINGER WRAPS - FISH STICK WRAPS (USA)

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.