Waitrose and Partners
Sweet chilli fish finger wraps

Sweet chilli fish finger wraps

A guaranteed crowd-pleaser! Add any salad vegetables you have in the fridge to these colourful wraps.

5 out of 5 stars(1) Rate this recipe
HealthySource of protein2 of your 5 a day
  • Serves4
  • CourseLunch
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

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  • 12 Birds Eye Omega 3 Fish Fingers
  • 4 seeded tortilla wraps
  • 4 tbsp Essential Soft Cheese
  • 4 tbsp sweet chilli sauce
  • 1 Essential Romaine Lettuce Heart, shredded
  • 1 avocado, sliced
  • ½ Essential Red Onion, finely sliced
  • 1 Essential Yellow Pepper, cut into strips
  • ½ Essential Cucumber, halved and finely sliced
  • Lemon wedges, for squeezing


  1. Preheat the oven to 230ºC, gas mark 8. Arrange the fish fingers on a large baking tray and cook for 14 minutes until crisp and golden, turning them halfway. Wrap the tortilla wraps in foil and add to a lower shelf of the oven for the final 4 minutes of cooking.

  2. Spread each tortilla with soft cheese, then spoon over the sweet chilli sauce. Top each with some shredded lettuce, sliced avocado, red onion, pepper and cucumber.

  3. Top each wrap with 3 fish fingers, squeeze over a little lemon juice to taste and season. Roll up and cut in half to serve.

Cook’s tip


Sweet chilli sauce

This versatile condiment can be used as a marinade for chicken thighs or salmon fillets. It’s also a real winner splashed over cheese on toast.


Typical values per serving when made using specific products in recipe


2,222kJ/ 531kcals



Saturated Fat












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5 out of 5 stars1 rating