Our method
- Grill the Birds Eye Fish Fingers for 12-15 minutes
- Warm the wraps on a plate
- Spread the wraps with salsa
- Top with lettuce and the fish fingers
- Squeeze the lime juice into the yoghurt and add a dollop of yoghurt and roll the wraps. Cut each wrap into two and arrange on a plate. Garnish with lemon
A side salad and potato wedges for a party
WHAT OUR CONSUMERS THINK
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