FISH FINGER WRAPS
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These fish finger wraps couldn’t be easier. Even better, they’re loaded up with veggies and they taste great!

Fish finger wraps with greens, slaw, avocado and corn.

Creamy Japanese mayonnaise, smashed avocado, fresh greens, crunchy slaw and corn get piled up on a big wrap. Top with golden baked fish fingers and roll up to enclose.

This is a simple, child-friendly meal that’s ready in just 25 minutes.

You can choose any wraps you like – as long as they’re nice and soft, and a decent size. I used chia, oat and hemp wraps for a little extra fibre. 

If fish fingers don’t appeal, try crumbed fish portions or fresh white fish fillets instead. Crumbed chicken would be a good alternative to fish (you will need to bake it for slightly longer).

 

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Fish finger wraps with greens, slaw, avocado and corn.

FISH FINGER WRAPS

Keyword: FISH, MAIN MEALS
Difficulty: Easy
Ready In: 25 minutes
Serves: 4

These fish finger wraps couldn’t be easier. Even better, they’re loaded up with veggies and they taste great! A simple, child-friendly meal that’s ready in under 30 minutes.

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Ingredients

FISH FINGERS

  • 16-20 crumbed fish fingers

WRAPS

  • 2 ears corn
  • 450 g broccoslaw with dressing (1lb)
  • 1 large avocado
  • 1 small red onion
  • 4-6 large wraps
  • 3 Tbsp regular or kewpie mayonnaise
  • 40 g salad greens (1.4oz)
  • 1 lemon

Instructions

  1. COOK FISH FINGERS

    Preheat oven to 190ºC (375ºF) fan bake and line a large oven tray with baking paper. Arrange fish fingers in a single layer on tray. Bake for 10 minutes, then flip over and cook for a further 5 minutes, until golden, crisp and cooked through.

  2. PREPARE WRAPS

    Meanwhile, microwave corn (in husks) for 4 minutes. Place slaw in a large bowl, add dressing and toss to combine. Season to taste with salt and pepper. 

  3. Mash avocado. Finely dice onion and stir into avocado. Season with a little salt and pepper.

  4. Carefully shuck the corn, then run a knife down the edges to remove the kernels.

  5. SERVE

    Spread each wrap with mayonnaise and avocado/onion mixture. Top with salad greens, slaw, corn and fish fingers. Cut the lemon into wedges and squeeze lemon juice over the top. Roll up to enclose and serve immediately.

Recipe Notes

WINE MATCH: A Pinot Gris.
GLUTEN-FREE OPTION: If you can’t find gluten-free fish fingers, any gluten-free crumbed fish will be fine. Alternatively, use fresh white fish fillets (see notes below). Check dressing with slaw. Choose gluten-free mayonnaise.
INGREDIENT SWAPS / NOTES: Not keen on fish fingers? Any crumbed fish bites or portions will work. Otherwise, use fresh white fish fillets (approximately 500g / 1lb 2oz) - coat in a little plain flour or rice flour, then pan fry in butter and olive oil. Broccoslaw can be swapped for any bagged slaw with creamy dressing.
STORING AND REHEATING: Fish fingers can be reheated in a frying pan or oven (best options), or in the microwave. Wraps are best assembled just before serving.

 

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