Ingredients

• 700 g - skinless white fish fillet, cut into thick strips
• 1 - lime, finely grated zest and juice
• 2 - egg whites, beaten with a fork
• 100 g - coarse fresh breadcrumbs
• 4 squirts - oil spray
• 200 g - tzatziki
• 8 - small, soft flour tortilla wraps (or use chapattis)
• 1 - small wedge iceberg lettuce or white cabbage, shredded

How to Make Mexican Fish Wraps

• Sprinkle the lime zest over the pieces of fish, then season.
• Dip the fish into the egg white, then coat with breadcrumbs and place on a baking sheet.
• Spray the fish with 2 squirts oil (or brush on some oil), then grill for 2 minutes.
• Flip the fish strips over, spray (or brush) with more oil.
• Grill for a further 2 minutes until the fish is cooked and the breadcrumbs are golden and crispy.
• Squeeze the lime into the tzatziki and stir.
• Warm the tortillas according to pack instructions.
• To assemble the wraps:
• Place a handful of cabbage or lettuce on to the top 2/3 of a tortilla, then rest 3 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.