© J Sainsbury plc 2020
Gluten-free fish finger wraps
Made with coconut flour instead of breadcrumbs, these gluten-free fish finger wraps are bursting with homemade lime mayo, creamy avocados and pickled onions. Just make sure to use gluten-free tortilla wraps and Dijon mustard
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Ready in 25 minutes
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Cooking time 10 minutes
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Prep time 15 minutes
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Makes 4 wraps
Two of your 5 a day
Ingredients
For the lime mayo
- 1 medium egg yolk
- 1 tsp Dijon mustard
- 1 garlic clove, crushed
- 1-2 tbsp lime juice
- 125ml light olive oil
For the filling
- 1 small red onion, peeled and thinly sliced
- 2 limes
- 250g skinless and boneless cod fillets, cut into thin strips
- 50g coconut flour
- 2 medium eggs, lightly beaten
- 1 tbsp coconut oil, for frying
- 4 gluten-free tortilla wraps
- 1 avocado, peeled, destoned and thinly sliced
- 335g cherry tomatoes, quartered
- 120g rocket
Method
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1
To make the mayo, place the egg yolk, mustard and garlic in a jug and blend together with a stick blender. Add 1 tbsp lime juice and some seasoning, and blend again. Continue to blend and add the oil slowly, a little at a time. If it becomes too thick, add a few tbsp of water or some more lime juice to thin it out. Set aside.
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2
Place the onion in a small bowl and add the juice of one lime. Set to one side while you make the fish fingers.
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3
Dust the fish in the coconut flour, then dip into the egg, then dust again with coconut flour. Heat a large, non-stick frying pan over a medium heat, add the coconut oil and, once it's melted, cook the fish on all sides until golden and just cooked through.
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4
Spread 1-2 tbsp of mayo on each wrap, then divide the fish fingers among them. Top with the onion, avocado slices, a few cherry tomato quarters and a handful of rocket, then roll up each wrap. Serve with the remaining rocket, tomatoes and lime, cut into quarters, on the side.
