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Coronation fish finger wrap
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4 Birds Eye Fish Fingers
100g essential Waitrose Cherry Tomatoes
2 Loyd Grossman Chapattis
2 tbsp low-fat mayonnaise
1 tsp medium Madras curry powder
50g Iceberg lettuce, shredded
1. Preheat the oven to 230°C, gas mark 8. Place the fish fingers at the end of a baking tray and bake for 5 minutes, add the tomatoes to the other end of the tray and continue to bake for 10 minutes.
2. Heat the chapattis in a microwave for 30 seconds. Mix the mayonnaise with the curry powder, spread over the chapattis and scatter over the lettuce. Top with the tomatoes and fish fingers and roll up.
Typical values per serving:
This recipe was first published in January 2015.
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