Best Fish Finger Wraps Fish Stick Wraps Usa Recipes

5 INGREDIENT FISH STICK WRAPS RECIPE

5 Ingredient Fish Stick Wraps Recipe image

These 5 ingredient fish stick wraps are a super easy recipe that is ready and on the table in less than 15 minutes, and the best part? You probably already have the ingredients to make this dish in your house!

Provided by Sweetphi

Time 15m

Number Of Ingredients 5

Ingredients

16 Gorton's fish sticks
1 cup frozen peas
1/4 cup tartar sauce
1 cup lettuce
4 wrap shells

Steps:

Cook fish stick according to package instructions (8-10 minutes in the oven).
While the fish sticks are baking warm up the peas in the microwave for 1-2 minutes, until no longer frozen, then combine with tartar sauce and use either a food processor or blender to blend peas and tartar sauce together. If you don't have a blender or food processor you can mash them together with a fork.
Spread 1/4 of the mixture onto each wrap shell, sprinkle 1/4 of the lettuce, and then top with 4 fish sticks. Roll up and enjoy!

Nutrition Facts : ServingSize 1 wrap, Calories 579 kcal, Carbohydrate 79 g, Protein 22 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 969 mg, Fiber 6 g, Sugar 5 g, UnsaturatedFat 13 g

FISH FINGER WRAPS WITH CHEAT'S TARTARE SAUCE

Fish finger wraps with cheat's tartare sauce image

White fish served in tortilla wraps with a choice of cucumber ribbons, romaine lettuce or tomatoes makes this a good build-your-own meal for the whole family

Provided by Amanda Grant

Categories Dinner, Main course

Time 45m

Number Of Ingredients 17

Ingredients

½ tbsp olive oil
3 thick white fish fillets, such as cod or haddock (about 400g total)
50g plain flour
100g panko or dried breadcrumbs
1 lemon , zested (reserve the juice for the tartare)
1 small dill sprig, chopped (or use 1/2 tsp dried oregano)
1 large egg
6 tbsp mayonnaise
1 tbsp finely chopped gherkins
1 tbsp finely chopped capers
1 ½ tbsp finely chopped dill
1 ½ tbsp lemon juice
4 tortilla wraps
1 cucumber , peeled into long ribbons
1 romaine lettuce , shredded
4 ripe, juicy tomatoes , sliced
1 lemon , quartered

Steps:

Heat oven to 190C/170C fan/gas 5. Line a baking tray with baking parchment and put in the oven to heat up. Slice each fish fillet into four or five thick fingers.
Tip the flour into a bowl and season with black pepper. Crack the eggs into a second bowl and lightly beat with a fork. Tip the breadcrumbs, zest and dill into a third shallow bowl and mix together. Dip the fish into the flour, then the egg, then the breadcrumbs.
Bake the fish fingers on the hot tray for 20 mins, turning once. While the fish fingers are baking, mix all the tartare sauce ingredients together and season to taste.
Let everyone help themselves, starting with a dollop of tartare sauce on a wrap, followed by the crunchy fish and the salad. Finish with a squeeze of lemon.

Nutrition Facts : Calories 428 calories, Fat 24 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 0.8 milligram of sodium

FISH FINGER WRAPS - FISH STICK WRAPS (USA)

Fish Finger Wraps - Fish Stick Wraps (Usa) image

This is a great way to jazz up fish fingers. Perfect for a weekday, it can be prepared ahead and thrown in the oven when you get home. Served with a green salad, it's delicious, kid friendly too! (My 16 month old daughter gobbled this up) It makes plenty of sauce so if you don't want to use it all for this, the sauce is okay for a few days & goes great warmed & served over chicken schnitzels.

Provided by Mandy

Categories Lunch/Snacks

Time 26m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 small onion, finely diced
410 g cream of mushroom soup, tin
1 tablespoon sweet chili sauce
140 g light sour cream
1/2 cup light cheese, grated
6 flour tortillas
12 frozen fish sticks (or fish fingers)
1/4 cup extra light cheese, grated

Steps:

Preheat oven to 180°C.
In a bowl combine onion, soup, sweet chilli sauce, sour cream and 1/2 cup grated cheese.
Place two fish fingers down the centre of each tortilla and spoon over about 2 tbsp sauce to cover fish fingers.
Carefully roll up tortillas and place seam side down in a single layer in a baking dish.
Spoon over remaining sauce and sprinkle with extra grated cheese.
Bake for 15-20 mins until sauce is bubbling and tortillas golden.

Nutrition Facts : Calories 491.6, Fat 24.4, SaturatedFat 6.2, Cholesterol 39.1, Sodium 1326.4, Carbohydrate 52, Fiber 2.8, Sugar 5.3, Protein 16

HOMEMADE FISH FINGERS

Homemade Fish Fingers image

Once you've tried these mouthwatering morsels, you'll never buy fish sticks again! Our Test Kitchen staff coated pieces of cod in a tasty Parmesan, herb and bread crumb mixture that is sure to have folks asking for seconds.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 pound cod fillet
1/2 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley
1 teaspoon grated lemon zest
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/4 teaspoon garlic salt
1/2 cup buttermilk
1/4 cup plus 2 tablespoons all-purpose flour

Steps:

Cut fillets into 3/4-in. strips; set aside. In a shallow bowl, combine the bread crumbs, Parmesan cheese, parsley, lemon zest, paprika, thyme and garlic salt. Place buttermilk and flour in separate shallow bowls. Coat fish strips with flour; dip into buttermilk, then coat with crumb mixture. , Place on a baking sheet coated with cooking spray. Refrigerate for 20 minutes., Bake at 425° for 15-20 minutes or until fish flakes easily with a fork. Let stand for 2 minutes before removing from baking sheets.

Nutrition Facts : Calories 217 calories, Fat 3g fat (1g saturated fat), Cholesterol 52mg cholesterol, Sodium 382mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges