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Loaded fish burritos recipe

Loaded fish burritos recipe

32 ratings

These loaded fish burritos are made using fish fingers to save time and keep costs down. Pack each tortilla with long grain rice, taco beans, peppers, spinach and chillies, and top with crispy fish fingers before wrapping. Ready in just over half an hour, this build-your-own dinner is sure to be enjoyed by the whole family. See method

  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 560 calories / serving
  • Healthy
  • Dairy-free


  • 10 frozen fish fingers
  • 4 white tortilla wraps
  • 150g long-grain rice
  • 1 tbsp olive oil
  • 1 large onion, finely sliced
  • 250g frozen sliced mixed peppers
  • 395g tin taco mixed beans
  • ¼ tsp crushed chillies
  • 100g spinach
White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

  • Energy

  • Fat

    13g 19%
  • Saturates

    2g 9%
  • Sugars

    12g 14%
  • Salt

    1.4g 24%

of the reference intake
Carbohydrate 86.6g Protein 22.9g Fibre 9.7g


  1. Cook the fish fingers to pack instructions, adding the wraps for the last 5 mins.
  2. Meanwhile, cook the rice to pack instructions; drain, cover, set aside.
  3. Heat the oil in a large frying pan over a medium heat. Fry the onion for 10 mins until soft, then increase the heat to high, add the peppers and stir-fry for 5 mins. Stir in the beans and chillies, and cook for 2 mins to heat through. Stir in 50g spinach and let it wilt.
  4. Pile the rice into the centre of each wrap and spoon over the bean mixture. Slice the fish fingers into pieces and pile on top. Scatter over the remaining spinach, then roll up and slice in half to serve.

Tip: Cut leftover wraps into triangles and brush with oil, season. Bake until crisp: serve with dips.

See more Fish recipes

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