Name: Pesto fish wraps
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 300 gram fresh firm white fish fillets, skin removed, cut into thick strips; 2 tablespoon bought basil pesto; 2 teaspoon olive oil; 4 20cm soft flour tortillas; 1 baby cos lettuce, leaves separated; 1 medium ripe tomato, cut into thin wedges; 1 medium ripe avocado, thinly sliced; 2 tablespoon egg mayonnaise; oven-baked shoestring fries, to serve; lemon or lime wedges, to serve

Pesto fish wraps

Serves 2

Prep

10M

Cook

10M

Total

20M

Skip to Recipe

Ingredients

300 gram fresh firm white fish fillets, skin removed, cut into thick strips

2 tablespoon bought basil pesto

2 teaspoon olive oil

4 20cm soft flour tortillas

1 baby cos lettuce, leaves separated

1 medium ripe tomato, cut into thin wedges

1 medium ripe avocado, thinly sliced

2 tablespoon egg mayonnaise

oven-baked shoestring fries, to serve

lemon or lime wedges, to serve

Method

1.Preheat oven to 180°C/160°C fan-forced. Combine fish and pesto in a medium bowl.

2.Heat oil in a medium frying pan over moderate heat. Cook fish, in batches, for 1-2 minutes each side or until cooked. Transfer to a plate.

3.Meanwhile, stack tortillas and wrap in foil to enclose. Bake for 8 minutes or until hot.

4.Arrange lettuce, fish, tomato and avocado on tortillas. Top with mayo. Roll to enclose filling. Serve with fries and citrus wedges.

We used flake but you can substitute any firm white fish fillets – such us shopper, ling or perch. Try other pesto flavours such as sun-dried tomato.
Note

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Ingredients

Method

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