Fish Finger Wraps Fish Stick Wraps Usa Food
FISH FINGER WRAPS WITH CHEAT'S TARTARE SAUCE
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
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 STICK WRAPS
Thing fish sticks are seafood for kids? You've never fried our Fish Sticks Wraps. Made with a cabbage slaw mix, mayo and ketchup and served in flour tortillas, Fish Sticks Wraps are a very classy choice.
Provided by My Food and Family
Categories Meal Recipes
Time 26m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bake fish sticks as directed on package.
- Meanwhile, combine coleslaw blend, ketchup and mayo.
- Warm tortillas as directed on package. Top with fish sticks and coleslaw; roll up.
Nutrition Facts : Calories 470, Fat 24 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 930 mg, Carbohydrate 47 g, Fiber 6 g, Sugar 10 g, Protein 13 g
STICKY FINGER WRAPS
I listed the prep time as an hour to ensure time is included to cool the sauce. When the sauce looks like it's thickening nicely, begin making the breaded tenders. Sticky chicken may, also, be made into a salad. I found the recipe posted on quite a few blogs. I can't track the original source.
Provided by gailanng
Categories Lunch/Snacks
Time 1h5m
Yield 8 wraps
Number Of Ingredients 9
Steps:
- In a medium saucepan heat the hot sauce, brown sugar and water over medium heat until sugar is dissolved and sauce is heated thoroughly. (I let it bubble a few minutes.) Remove sauce from heat and set aside to cool. (The sauce thickens to it's proper consistency when it's cooled.).
- Cook the chicken fingers according to package directions.
- Coat the cooked chicken fingers with the sauce until all the fingers are coated.
- Place two sauce-coated chicken fingers onto the tortilla. Add desired amount of cheese, lettuce and tomatoes then drizzle with ranch or blue cheese dressing. Wrap and serve.
Nutrition Facts : Calories 245.6, Fat 10.6, SaturatedFat 6.2, Cholesterol 29.7, Sodium 560, Carbohydrate 29.6, Fiber 0.9, Sugar 21.2, Protein 8.7
FISH FINGER WRAPS - FISH STICK WRAPS (USA)
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
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
FISH TACO WRAP
This was a quick dinner I came up with. You can use any white fish. I used tilapia, but I might use haddock or cod next time. For the salsa, all I had on hand was Rotel tomatoes, which turned out good and spicy! You might find the cream cheese a bit weird as an ingredient. If so, you can omit that. This is for one serving, but easy to expand for more. See NOTE at the bottom for another way to prepare.
Provided by VickyJ
Categories Lunch/Snacks
Time 25m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 6
Steps:
- Place a tortilla on a microwave-safe plate.
- Spread cream cheese, then salsa on top.
- Add Fish on top of salsa, then the slice of cheese and lettuce.
- Microwave 30 seconds. This makes it easier to fold tortilla around filling.
- Fold up burrito style, or like a large egg roll.
- Enjoy!
- NOTE: I find that the salsa tastes best at room temperature. If you want this sandwich warm, Bake at 400 for 5-10 minutes. I just threw mine together after the fish was cooked, and I found it very satisfying.
Nutrition Facts : Calories 374.2, Fat 18, SaturatedFat 9.1, Cholesterol 39.9, Sodium 767.5, Carbohydrate 38.3, Fiber 2.7, Sugar 2.6, Protein 14.6
FISH FINGER WRAPS WITH PEA PURéE
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
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
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