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    Fish finger wraps

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    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.

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