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Fish finger wraps
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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.
Typical values per serving:
4.7g fibre 16.7g protein
This recipe was first published in February 2014.
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