Fish Finger Wraps - Fish Stick Wraps (Usa)

5.0(6)

This is a great way to jazz up fish fingers. Perfect for a weekday, it can be prepared ahead and thrown in the oven when you get home. Served with a green salad, it's delicious, kid friendly too! (My 16 month old daughter gobbled this up) It makes plenty of sauce so if you don't want to use it all for this, the sauce is okay for a few days & goes great warmed & served over chicken schnitzels.

by Mandy·published 2007-02-04

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Lunch/Snacks

Servings

(4–6)

Total time

26 min

prep 6 min

Calories / serving

492 kcal

Ingredients (8)

serves

1 small onion, finely dicedonion
410 g cream of mushroom soup, tincream
1 tablespoon sweet chili sauce
140 g light sour creamcream
1/2 cup light cheese, grated
6 flour tortillasflour-tortillas
12 frozen fish sticks (or fish fingers)
1/4 cup extra light cheese, grated

Instructions (6 steps)

01Preheat oven to 180°C.
02In a bowl combine onion, soup, sweet chilli sauce, sour cream and 1/2 cup grated cheese.
03Place two fish fingers down the centre of each tortilla and spoon over about 2 tbsp sauce to cover fish fingers.
04Carefully roll up tortillas and place seam side down in a single layer in a baking dish.
05Spoon over remaining sauce and sprinkle with extra grated cheese.

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Rich recipe — supports nutrition-aware planning.