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Fish finger wraps with pea purée

Fish fingers make a quick and easy filling for tortilla wraps - spruce them up with pea purée for colour and tangy cornichons for crunch

  • Prep: 5 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 391
  • Carbohydrates 44
  • Saturated Fat 4
  • Sugar 9
  • Protein 22
  • Fat 15
  • Fibre 12
  • Salt 1.6

Nutrition per serving

  • Calories 391
  • Carbohydrates 44
  • Saturated Fat 4
  • Sugar 9
  • Protein 22
  • Fat 15
  • Fibre 12
  • Salt 1.6

Ingredients

  • 6 fish fingers
  • 175g frozen peas
  • ½ tbsp rapeseed oil
  • 1 tbsp lemon juice, plus wedges to serve
  • 2 wholemeal & seed tortillas
  • 2 carrots, coarsely grated
  • 1-2 cornichons, sliced

Method

  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.

  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.

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