Fish finger wraps with pea purée

Fish finger wraps with pea purée

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(2 ratings)

Prep: 5 mins Cook: 10 mins

Easy

Serves 2
Fish fingers make a quick and easy filling for tortilla wraps - spruce them up with pea purée for colour and tangy cornichons for crunch

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal391
  • fat15g
  • saturates4g
  • carbs44g
  • sugars9g
  • fibre12g
  • protein22g
  • salt1.6g
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Ingredients

  • 6 fish fingers
  • 175g frozen pea
  • ½ tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 tbsp lemon juice, plus wedges to serve
  • 2 wholemeal & seed tortillas
    Tortilla

    Tortilla

    tor-tee-ya

    In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…

  • 2 carrots, coarsely grated
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 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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Comments, questions and tips

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foodprocessor
1st Sep, 2014
3.8
This was yummy, enjoyed by both my 7 year old and myself! I added some salt to the pea puree to make it tastier. I will also use it as a lunchbox idea.
stingray11
20th Aug, 2014
2.55
I liked the idea of this and it tasted ok but I wasn't too keen on the combination of the sweet pea puree and the sour cornichons. I suppose you could leave them out but I think I would stick to a more traditional combination of fish fingers and tartar sauce and eat the peas on the side.
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