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Fish finger wraps with pea purée

Fish finger wraps with pea purée

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Rating: 4 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
Nutrition: per serving
NutrientUnit
kcal391
fat15g
saturates4g
carbs44g
sugars9g
fibre12g
protein22g
salt1.6g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2014

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Overall rating

Rating: 4 out of 5.3 ratings
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