Fish finger wraps with pea purée
- Sara Buenfeld
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Serves 2
Easy
Prep: 5 mins
Cook: 10 mins
A star rating of 4 out of 5.4 ratingsRate
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Fish fingers make a quick and easy filling for tortilla wraps. Spruce them up with pea purée for colour and tangy cornichons for crunch
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
6 fish fingers
-
175g frozen pea
-
½ tbsp rapeseed oil
-
1 tbsp lemon juice
plus wedges to serve
-
2 wholemeal & seed tortillas
-
2 carrots
coarsely grated
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1-2 cornichons
sliced
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Nutrition: per serving
- kcal391
- fat15g
- saturates4g
- carbs44g
- sugars9g
- fibre12g
- protein22g
- salt1.6g
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Method
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step 1
Grill or bake the fish fingers following pack instructions. Meanwhile, boil the peas for 3 mins, then drain, add the oil and lemon juice, and blitz with a hand blender (or in a food processor) until smooth. Season, adding a little more lemon juice if you like.
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step 2
Warm the tortillas. Spread with the pea purée, scatter with the carrots, then top with the fish fingers and cornichons. Roll up and eat while still hot, with a good squeeze of lemon.
Recipe from Good Food magazine, August 2014
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A star rating of 4 out of 5.4 ratings
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