Fish Finger Wraps Fish Stick Wraps Usa Recipes

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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

Categories     Seafood & Fish

Time 15m

Number Of Ingredients 5

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 STICK WRAPS



Fish Stick Wraps image

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

1 pkg. (11.4 oz.) frozen breaded fish sticks
2 cups coleslaw blend (cabbage slaw mix)
1/4 cup SIMPLY HEINZ Ketchup
2 Tbsp. KRAFT Real Mayo Mayonnaise
4 flour tortillas (8 inch)

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

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

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

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

FISH TACO WRAP



Fish Taco Wrap image

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

1 burrito-size flour tortilla
1 -2 tablespoon light cream cheese
1 -2 tablespoon salsa
1 small white fish fillet, cooked
1 slice cheddar cheese (or American)
1/2 cup shredded lettuce

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

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