FISH FINGER WRAPS WITH PEA PURéE

Fish finger wraps with pea purée image

Fish fingers make a quick and easy filling for tortilla wraps. Spruce them up with pea purée for colour and tangy cornichons for crunch

Provided by Sara Buenfeld

Categories Lunch

Time 15m

Number Of Ingredients 7

Ingredients

6 fish fingers
175g frozen pea
½ tbsp rapeseed oil
1 tbsp lemon juice , plus wedges to serve
2 wholemeal & seed tortillas
2 carrots , coarsely grated
1-2 cornichons , sliced

Steps:

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 purée, 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.

Nutrition Facts : Calories 391 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 9 grams sugar, Fiber 12 grams fiber, Protein 22 grams protein, Sodium 1.6 milligram of sodium