Name: Mexican fish wraps
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: finely grated zest and juice of 1 lime; 700g skinless white fish fillet, cut into strips; 2 egg whites beaten with a fork; 100g coarse fresh breadcrumb; 4 squirts oil spray; 200g pot tzatziki; 8 small, soft flour tortillas; small wedge iceberg lettuce or white cabbage, shredded

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Mexican fish wraps

Mexican fish wraps

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 5 mins

A star rating of 3.8 out of 5.11 ratingsRate

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Kids can grab one of these yummy fish wraps on the go, a great low-fat snack

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

finely grated zest and juice of 1 lime
700g skinless white fish

fillet, cut into strips
2 egg whites

beaten with a fork
100g coarse fresh breadcrumb
4 squirts oil

spray
200g pot tzatziki
8 small, soft flour tortillas
small wedge iceberg lettuce

or white cabbage, shredded

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Nutrition: per serving

kcal576
fat6g

low
saturates2g
carbs88g
sugars4g
fibre4g
protein47g
salt2.14g

Method

step 1

Sprinkle the lime zest over the pieces of fish, then season. Dip the fish into the egg whites, then coat with breadcrumbs and place on a baking sheet. Spray the fish with 2 squirts oil, then grill for 2 mins. Flip them over, spray with more oil, then grill for a further 2 mins until the fish is cooked and the breadcrumbs are golden and crispy.
step 2

Squeeze the lime juice into the tzatziki and stir. Warm the tortillas according to pack instructions. To assemble the wraps, place a handful of cabbage or lettuce onto the top two-thirds of a tortilla, then rest 3 fish fingers on top with a good dollop of the lime tzatziki. Bring the bottom third of the tortilla up and fold the sides over to envelop the filling.

RECIPE TIPS

USING SALSA

If you don’t fancy lime tzatziki, try tomato salsa, which is also low in fat and tastes just as good.

Recipe from Good Food magazine, December 2006

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A star rating of 3.8 out of 5.11 ratings

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