FISH FINGERS WRAPS
FISH FINGERS WRAPS
FISH FINGERS WRAPS
SHORT DESCRIPTION
Crispy Fish Fingers served in tortilla wraps with a choice of cucumber and carrot strips, tomatoes, lettuce and rocket makes this a healthy build-your-own meal for the whole family.
Makes 2 wraps
INGREDIENTS
6 x I&J Fish Fingers
30 ml cream cheese, softened
¼ cucumber sliced into thin strips
1 small carrot, peeled and sliced into thin strips
2 tortilla wraps
10 rosa/cherry tomatoes (halved)
A handful of cos lettuce
A handful of rocket leaves
METHOD
1.
Pre-heat the oven to 220°C. Bake the frozen I&J Fish Fingers for approximately 11 minutes. Turn halfway through the cooking time.
Pre-heat the oven to 220°C. Bake the frozen I&J Fish Fingers for approximately 11 minutes. Turn halfway through the cooking time.
2.
Spread cream cheese on one half of a tortilla wrap and top with carrot and cucumber strips.
Spread cream cheese on one half of a tortilla wrap and top with carrot and cucumber strips.
3.
Place 3 Fish Fingers onto the cucumber and top with cherry tomatoes, lettuce and rocket.
Place 3 Fish Fingers onto the cucumber and top with cherry tomatoes, lettuce and rocket.
4.
Roll the tortilla up any way you desire. Serve with a basil pesto mayonnaise.
Roll the tortilla up any way you desire. Serve with a basil pesto mayonnaise.
SHORT DESCRIPTION
Crispy Fish Fingers served in tortilla wraps with a choice of cucumber and carrot strips, tomatoes, lettuce and rocket makes this a healthy build-your-own meal for the whole family.
INGREDIENTS
6 x I&J Fish Fingers
30 ml cream cheese, softened
¼ cucumber sliced into thin strips
1 small carrot, peeled and sliced into thin strips
2 tortilla wraps
10 rosa/cherry tomatoes (halved)
A handful of cos lettuce
A handful of rocket leaves