Fun fish finger wraps

Fish finger wrap

Fun fish finger wraps

It’s the middle of the month and the pennies are tight. Our fridge has all kinds of leftover bits and pieces from the weekend and we were stuck for quick 15-minute dinner ideas.

In the fridge we had a handful or two of baby spinach leaves, a bunch of coriander leaves, half a green pepper, some alfalfa sprouts, an avocado, parmesan cheese and a small jar of dressing left over from the polenta crusted chicken caesar salad I made over the weekend.

So I went scratching through the freezer and found some tortilla wraps. These would go perfectly with all the vegies. Now I just needed a protein that was quick to defrost and that the kids would still enjoy. My eyes fell on a half a box of fish fingers. A perfect light-bulb moment.

So without further ado, fun (for the kids) fish finger wraps done in 15 minutes.

Ingredients (for those who like lists)

  • 2 handfuls of baby spinach leaves
  • 4 sprigs (or a small bunch) of coriander leaves
  • half a green pepper
  • 4 pinches of alfalfa sprouts (more to taste)
  • 1 diced avocado
  • 8 slices of parmesan cheese
  • 8 cherry tomatoes
  • dressing of your choice or some sweet-chili sauce
  • about 12 (or more) frozen fish fingers
  • 4 tortilla wraps

Dressing – leftover from an earlier dish

  • 2 tsp garlic-infused olive oil
  • 2 lemons
  • 40g parmesan cheese
  • 4 anchovy filets
  • 4 tbsp fat-free natural yoghurt
  • 1 tsp Worcestershire sauce
  • 1 tbsp red vinegar
  • 1 tsp mustard
  • 1/2 bunch fresh coriander
  • Squeeze the juice from the lemons and place everything in a food processor and process.

Method

  • turn the oven on full whack and set to the grill and bake setting
  • spread out the fish fingers on a baking tray and place in the oven for 5 minutes
  • meanwhile roughly chop your baby spinach leaves
  • dice your avocado, tomatoes and green pepper and divide into four equal heaps
  • heat up each individual wrap on a plate in the microwave for 30 seconds (45 if you like it hot)
  • 5 minutes would have passed by now, so turn your oven down to 220 degrees C and set to bake
  • slice the parmesan cheese into 8 shavings
  • after 5 minutes, turn the oven on to the grill and bake setting and turn it down to 200 degrees C
  • add the parmesan shavings to the baking tray (with the fish fingers) to melt until golden crisps (it will crisp up while cooling down)
  • start assembling your wraps by spreading about a tablespoon full of the dressing, sweet chili sauce or any other sauce (mayo works well too) in a strip on the wrap
  • top with the shredded baby spinach leaves, avo, tomato and green pepper as well as a sprig of coriander,
  • sprinkle with some alfalfa sprouts
  • by now the fish fingers and parmesan crisps are done (15 minutes total), line 3 fish fingers on top of the veggies and place 2 of the parmesan crisps on top
  • roll and fold tightly, slice each wrap in half and marvel as the kids devour everything and ask for seconds

This recipe served 2 adults and 2 kids and can be prepared as a lunchtime snack or a fuss-free dinner. Works equally well with chicken or beef.

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