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
- 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.
- 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.