Ingredients with Measurements:
- 8 fish fingers
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup diced red onion
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Aluminum foil
- Non-stick cooking spray
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
3. Arrange the fish fingers on the prepared baking sheet and bake for 15-20 minutes, or until golden brown and crispy.
4. While the fish fingers are baking, prepare the sauce by mixing together the mayonnaise, sweet chili sauce, and chopped cilantro in a small bowl.
5. Warm the tortillas in the microwave or on a skillet until soft and pliable.
6. To assemble the wraps, spread a spoonful of the sauce onto each tortilla, leaving a border around the edges.
7. Top each tortilla with shredded lettuce, diced tomatoes, and red onion.
8. Once the fish fingers are done baking, place two on each tortilla.
9. Fold the sides of the tortilla inwards, then roll up tightly from the bottom to create a wrap.
10. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Total fat: 25g
Saturated fat: 4g
Cholesterol: 50mg
Sodium: 800mg
Total carbohydrates: 42g
Dietary fiber: 3g
Sugar: 10g
Protein: 15g
Substitutions for ingredients:
- Fish fingers can be substituted with chicken fingers or tofu fingers for a vegetarian option.
- Sweet chili sauce can be substituted with hot sauce or barbecue sauce.
Variations:
- Add sliced avocado or guacamole for extra creaminess.
- Use different types of lettuce, such as romaine or spinach, for a different texture.
- Add sliced jalapeños for extra heat.
Tips and tricks:
- Make sure to warm the tortillas before assembling the wraps to prevent them from cracking.
- Use a non-stick skillet to cook the fish fingers for an extra crispy texture.
- Double the sauce recipe if you prefer your wraps to be extra saucy.
Storage instructions:
Leftover wraps can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, wrap the leftover wraps in aluminum foil and bake in the oven at 350°F (180°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the wraps on a platter with extra sauce on the side for dipping.
Garnishes:
Garnish with extra chopped cilantro or a squeeze of lime juice.
Pairings:
Serve with a side of sweet potato fries or a simple green salad.
Suggested side dishes:
- Sweet potato fries
- Green salad
- Coleslaw
Troubleshooting advice:
- If the tortillas are cracking, they may not be warm enough. Try warming them for a few more seconds in the microwave or on the skillet.
- If the fish fingers are not crispy enough, try baking them for a few more minutes or using a higher oven temperature.
Food safety advice:
- Make sure to cook the fish fingers to an internal temperature of 165°F (74°C) to ensure they are fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Fish fingers were first introduced in the United Kingdom in the 1950s and quickly became a popular convenience food.
Flavor profiles:
Savory, crispy, tangy, and slightly sweet.
Serving suggestions:
Serve as a quick and easy lunch or dinner option.
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Taste: Crispy, Tangy, Savory, Herbaceous