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Fish finger wraps with pea puree

Fish fingers make a quick and easy filling for tortilla wraps - spruce them up with pea puree for colour and tangy cornichons for crunch. - by Chantal Walsh
  • 08 Feb 2016
Fish finger wraps with pea puree
Cook: 15 Minutes - easy - Serves 2 - nut-free - dairy-free - pregnancy-safe
Proudly supported by
Fish fingers make a quick and easy filling for tortilla wraps - spruce them up with pea puree for colour and tangy cornichons for crunch.

Ingredients

6 fish fingers

175 g frozen peas

2 tsp olive oil

1 tbsp lemon juice, plus wedges to serve

2 multigrain tortilla wraps

2 carrots, coarsely grated

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 puree, 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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