Quick & Easy

I&J Original Fish Fingers Mediterranean Wrap

Makes 4 wraps

Ingredients

  • 8 I&J Original Fish Fingers
  • 1 red pepper, seeds removed and diced
  • 1 zucchini (baby marrow), sliced
  • 1 small aubergine (eggplant), sliced
  • 15 ml olive oil
  • 30 ml cream cheese, softened
  • 4 tortilla wraps
  • 60 ml sundried tomato pesto
  • a handful of rocket leaves

Method

  • Preheat the oven to 200°C.
  • Mix the vegetables with olive oil, salt and pepper. Roast for 30 minutes, or until cooked.
  • Bake the I&J Original Fish Fingers at 180°C for 10 – 15 minutes. Turn frequently.
  • Spread cream cheese on one half of a tortilla wrap, and sundried tomato pesto on the other half.
  • Place 2 fish fingers on the spread side of each tortilla, followed by the roasted vegetables and a few rocket leaves.
  • Roll the tortilla up, tucking the one end in and leaving the other end open.

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