Pesto fish wraps
Pesto fish wraps
Ingredients
Pesto fish wraps
- 300 g fresh firm white fish fillets, skin removed, cut into thick strips
- 2 tbsp bought basil pesto
- 2 tsp 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 tbsp egg mayonnaise
- oven-baked shoestring fries, to serve
- lemon or lime wedges, to serve
Steps
Pesto fish wraps
- Preheat oven to 180°C/160°C fan-forced. Combine fish and pesto in a medium bowl.
- 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.
- Meanwhile, stack tortillas and wrap in foil to enclose. Bake for 8 minutes or until hot.
- Arrange lettuce, fish, tomato and avocado on tortillas. Top with mayo. Roll to enclose filling. Serve with fries and citrus wedges.