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Fish finger katsu wraps recipe

Fish finger katsu wraps recipe

12 ratings

Packed with crispy fish fingers and a flavourful katsu-inspired sauce, these wraps are great as a tasty lunch or light dinner. See method

  • Makes 4
  • Takes 25 mins
  • 217 calories / serving
  • Healthy


  • 8 frozen fish fingers
  • 1 tsp katsu curry paste
  • 1 tbsp lighter mayonnaise
  • 25g 0% Greek-style yogurt
  • ¼ lemon, juiced (you need 1 tsp)
  • 4 mini white tortilla wraps
  • 40g lettuce, shredded
  • ¼ cucumber, cut into thin sticks
  • 2 radishes, sliced
Source of protein and source of vitamin B12

Each serving contains

  • Energy

  • Fat

    7g 10%
  • Saturates

    1g 7%
  • Sugars

    2g 2%
  • Salt

    0.7g 11%

of the reference intake
Carbohydrate 27g Protein 10.8g Fibre 2.3g


  1. Preheat the oven to gas 7, 220˚C, fan 200˚C and cook the fish fingers to pack instructions.
  2. Mix the katsu paste, mayonnaise and yogurt with the lemon juice. Spread over the tortillas, then top each with the lettuce, cucumber, radishes and 2 fish fingers. Wrap up and slice in half to serve.

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