Tortilla Wrapped Fish Recipes

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TUNA FISH WRAPS



Tuna Fish Wraps image

A friend of mine gave me this recipe and it is just delicious! Give it a try with chicken too and use it just on lettuce as a salad. It is easy and good.

Provided by Blackwidow

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h15m

Yield 2

Number Of Ingredients 13

2 (5 ounce) cans tuna, drained
½ large carrot, shredded
⅓ cup chopped golden raisins
⅓ cup chopped peanuts
¼ cup chopped red onion
¼ cup chopped red bell pepper
¼ cup finely chopped fresh cilantro
1 tablespoon chopped canned jalapeno peppers, or to taste, juice reserved
⅓ cup mayonnaise
⅓ cup cream cheese, softened
½ lime, juiced
¼ teaspoon curry powder, or to taste
2 large flour tortillas

Steps:

  • Combine tuna, carrot, raisins, peanuts, red onion, red bell pepper, cilantro, and jalapeno peppers in a bowl.
  • Stir mayonnaise, cream cheese, lime juice, curry powder, and jalapeno juice (to taste) together in a separate bowl; mix into tuna mixture until evenly combined. Spread tuna mixture onto tortillas and roll tortilla around filling. Refrigerate wraps for 1 hour before slicing.

Nutrition Facts : Calories 1042.7 calories, Carbohydrate 76.4 g, Cholesterol 94.2 mg, Fat 62 g, Fiber 7.1 g, Protein 49.4 g, SaturatedFat 16.4 g, Sodium 1179 mg, Sugar 22.1 g

HOMEMADE TORTILLAS



Homemade Tortillas image

I usually have to double this flour tortilla recipe because we go through them so quickly. The homemade tortillas are so tender and chewy, you'll never use store-bought again after learning how to make tortillas. -Kristin Van Dyken, Kennewick, Washington

Provided by Taste of Home

Time 30m

Yield 8 tortillas.

Number Of Ingredients 4

2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup water
3 tablespoons olive oil

Steps:

  • In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes., Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle., In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Serve warm.

Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

MEXICAN FISH WRAPS



Mexican fish wraps image

Kids can grab one of these yummy fish wraps on the go, a great low-fat snack

Provided by Good Food team

Categories     Buffet, Dinner, Main course, Snack, Supper

Time 15m

Number Of Ingredients 8

finely grated zest and juice of 1 lime
700g skinless white fish fillet, cut into strips
2 egg whites , beaten with a fork
100g coarse fresh breadcrumb
4 squirts oil spray
200g pot tzatziki
8 small, soft flour tortillas
small wedge iceberg lettuce or white cabbage, shredded

Steps:

  • Sprinkle the lime zest over the pieces of fish, then season. Dip the fish into the egg whites, then coat with breadcrumbs and place on a baking sheet. Spray the fish with 2 squirts oil, then grill for 2 mins. Flip them over, spray with more oil, then grill for a further 2 mins until the fish is cooked and the breadcrumbs are golden and crispy.
  • Squeeze the lime juice into the tzatziki and stir. Warm the tortillas according to pack instructions. To assemble the wraps, place a handful of cabbage or lettuce onto the top two-thirds of a tortilla, then rest 3 fish fingers on top with a good dollop of the lime tzatziki. Bring the bottom third of the tortilla up and fold the sides over to envelop the filling.

Nutrition Facts : Calories 576 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 2.14 milligram of sodium

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

TORTILLA-WRAPPED FISH



Tortilla-Wrapped Fish image

Provided by Food Network

Categories     main-dish

Time 2h10m

Number Of Ingredients 16

6 tablespoons olive oil
2 cups diced, peeled Yukon Gold potatoes
2 medium yellow onions, diced
4 garlic cloves, minced
2 ripe tomatoes, cored, seeded and diced
1 bunch oregano, leaves only, chopped
1 cup chopped pitted green olives
1/2 teaspoon freshly ground black pepper
Juice of 2 limes
1/2 cup vegetable oil
18 small corn tortillas, recipe follows
6 ounces red snapper or sea bass fillet, about 1-inch thick, washed and dried
2 limes, cut in wedges for garnish
4 cups finely ground deep yellow masa harina
2 3/4 cups cold water
1 teaspoon salt

Steps:

  • In large skillet heat olive oil over high heat. Saute potatoes, shaking the pan frequently, until golden brown, about 5 -7 minutes. With slotted spoon transfer to a mixing bowl. In same skillet saute onions, about 5 minutes. Add garlic and saute for another minute. Add tomatoes, oregano, and cook an additional minute. Remove from heat and stir in olives. Add mixture to mixing bowl. Add pepper. Stir well to combine and set aside.
  • Heat the grill or preheat oven to 450 degrees. In another skillet, heat vegetable oil until hot, but not smoking. Using tongs, dip each tortilla in the oil, and cook for about 30 seconds each side. Drain on a paper towel. Season fish fillet with salt and pepper. On tin foil, arrange 3 tortillas so they overlap in the center to form a triangle. Place fish fillet in the center. Divide potato mixture into 6 parts and mound 1 portion evenly over the fillet. Fold over tortillas to enclose the stuffing, forming a triangle. Wrap the fish in tin foil. Repeat the wrapping and mounding process with the remaining fillets. To grill, cook 9 minutes on each side on a moderately hot spot on the grill. To bake, place the packets directly on the oven rack and cook for 20 - 25 minutes.
  • To serve, unwrap and discard the foil and, with a spatula, transfer the fish to plates. Open the tortillas to resemble the leaves of a flower. Though they can be eaten, the real purpose of the tortillas is to add moisture and flavor. Serve with lime wedges as garnish.
  • In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack. Divide the dough into 24 golf ball size pieces for tacos and 23 large bowls for quesadillas. Place on a platter and cover with a damp towel. Toast or fry as desired.

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