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:
- 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.
- 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
