Fish finger wraps

  • Total time: Ready in 20 minutes 20 minutes

Serves: 4


300g pack essential Waitrose 10 Cod Fish Fingers
150g frozen essential Waitrose Peas
2 tbsp tartare sauce
4 essential Waitrose tortilla wraps 
300g bag essential Waitrose Iceberg Lettuce
Balsamic vinegar, drizzled


1. Preheat the oven to 220°C, gas mark 7. Place the fish fingers on a baking tray and bake for 14 minutes.

2. Meanwhile, cook the peas in boiling water for 3-4 minutes, drain, then purée with the tartare sauce in a processor.

3. Spread the purée over the wraps, add lettuce and top with fish fingers. Fold the sides and roll up. Serve with chips and any remaining lettuce, drizzled with balsamic vinegar.