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MEXICAN FISH WRAP

 

Ingredients:

  • 1 mission low carb wrap
  • 1 finely grated zest and juice lime
  • 125g white fish fillet, cut into strips (barramundi, Basa, Prawns, Calamari, Dori, Ling snapper, Whiting)
  • 30g egg whites, beaten with a fork
  • 25g breadcrumb
  • 1 teaspoon extra-virgin olive oil (7g)
  • 1 tablespoon tzatziki sauce
  • 50g white cabbage, shredded
  • Salt and pepper to taste

Method:

  1. Sprinkle the lime zest over the fish, then season. Dip the fish into the egg whites, then coat with breadcrumbs and place on a baking sheet. Spray the fish with oil, then grill for 2 minutes. Flip them over, spray with more oil, then grill for a further 2 minutes until the fish is cooked and the breadcrumbs are golden and crispy.
  2. Squeeze the lime juice into the tzatziki and stir. Warm the wraps. To assemble the wraps, place a handful of cabbage onto the top two-thirds of the wrap, then rest fish fingers on top with a good dollop of the lime tzatziki. Bring the bottom third of the tortilla up and fold the sides over to envelop the filling.

Nutrition Facts:

  • Calories: 407 Cal
  • Protein: 39.2g
  • Carbs: 39.9g
  • Fat: 12.7g

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