Fish finger wraps with pea purée
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Fish finger wraps with pea purée

By Sara Buenfeld

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

Nutrition per serving

  • kcal 391
  • fat 15g
  • saturates 4g
  • carbs 44g
  • sugars 9g
  • fibre 12g
  • protein 22g
  • salt 1.6g

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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