Sticky Finger Wraps Recipes

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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

WINGER'S STICKY FINGERS COPYCAT RECIPE



Winger's Sticky Fingers Copycat Recipe image

Now you can enjoy these easy and delicious Winger's Sticky Fingers anytime you want. They are a family favorite when we eat out at Winger's.

Provided by Kendra Murdock

Categories     Main Course

Time 20m

Number Of Ingredients 5

25 ounces Frozen breaded chicken strips
6 Tablespoons Frank's Hot Sauce
4 Tablespoons water
1 1/2 cups brown sugar
1/2 cup ranch dressing (optional for dipping)

Steps:

  • Prepare the chicken strips as directed on the back of the package.
  • Heat hot sauce, water and brown sugar in a saucepan over medium heat, until sugar is dissolved.
  • Pour sauce over cooked chicken and serve warm.
  • We like to dip these sticky fingers in ranch dressing - optional.

Nutrition Facts : Calories 306 kcal, Carbohydrate 55 g, Protein 1 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 235 mg, Fiber 1 g, Sugar 54 g, ServingSize 1 serving

STICKY FINGER WRAPS



Sticky Finger Wraps image

I listed the prep time as an hour to ensure time is included to cool the sauce. When the sauce looks like it's thickening nicely, begin making the breaded tenders. Sticky chicken may, also, be made into a salad. I found the recipe posted on quite a few blogs. I can't track the original source.

Provided by gailanng

Categories     Lunch/Snacks

Time 1h5m

Yield 8 wraps

Number Of Ingredients 9

6 tablespoons franks original hot sauce (no substitute)
3/4 cup brown sugar
4 tablespoons water
8 frozen breaded chicken tenders (Tyson)
4 flour tortillas (burrito size)
2 cups cheddar cheese, shredded
1 cup tomatoes, chopped
2 cups lettuce, chopped
ranch dressing or blue cheese dressing

Steps:

  • In a medium saucepan heat the hot sauce, brown sugar and water over medium heat until sugar is dissolved and sauce is heated thoroughly. (I let it bubble a few minutes.) Remove sauce from heat and set aside to cool. (The sauce thickens to it's proper consistency when it's cooled.).
  • Cook the chicken fingers according to package directions.
  • Coat the cooked chicken fingers with the sauce until all the fingers are coated.
  • Place two sauce-coated chicken fingers onto the tortilla. Add desired amount of cheese, lettuce and tomatoes then drizzle with ranch or blue cheese dressing. Wrap and serve.

Nutrition Facts : Calories 245.6, Fat 10.6, SaturatedFat 6.2, Cholesterol 29.7, Sodium 560, Carbohydrate 29.6, Fiber 0.9, Sugar 21.2, Protein 8.7

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