Vegan 'fish finger' wraps recipe
Swap fish fingers for Tesco Plant Chef Fish-free Fillets in these easy vegan wraps. Made from seasoned soya in crisp tempura batter, slice and fold into wraps with vegan coleslaw, tomatoes and rocket for a plant-based twist on a classic.
See method- Serves 4
- 10 mins to prepare and 25 mins to cook
- 970 calories / serving
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 4 sweet potatoes, peeled and cut into wedges
- 1 tbsp olive oil
- 2 x packs Tesco Plant Chef Battered Fish-Free Fillets
- 8 mini white wraps, warmed
- 1 x tub Tesco Plant Chef Coleslaw
- 30g wild rocket
- 2 tomatoes, chopped
- 1 lemon, cut into wedges
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Shop ingredientsEach serving contains
- Energy
- 4100kJ 970.0kcal
- Fat
- 28g
- Saturates
- 3g
- Salt
- 3.2g
- Sugars
- 30g
of the Reference intake
Carbohydrate 153.8gProtein 28.1gFibre 19.9g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Add the sweet potato wedges and half the oil to a large roasting tin and toss to combine. Place the fish-free fillets on a separate baking tray. Place both trays in the oven and cook for 25-30 mins.
- To assemble, load the warmed tortilla wraps with Plant Chef Coleslaw, rocket and tomato. Slice the fish-free fillets into fingers and divide between the wraps. Finish with a squeeze of lemon, roll tightly and slice on the diagonal. Serve with the sweet potato wedges.
- See more Vegan recipes
