We're currently experiencing some issues with our shop ingredients functionality. We're working on getting this back up and running for you soon, but in the meantime you can still browse our recipes, create a shopping list and add ingredients to your basket on our grocery site.
You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
Swap fish fingers for Tesco Plant Chef Fish-free Fillets in these easy vegan wraps. Made from seasoned soya in crisp tempura batter, slice and fold into wraps with vegan coleslaw, tomatoes and rocket for a plant-based twist on a classic. See method
of the reference intake
Preheat the oven to gas 6, 200°C, fan 180°C.
Add the sweet potato wedges and half the oil to a large roasting tin and toss to combine. Place the fish-free fillets on a separate baking tray. Place both trays in the oven and cook for 25-30 mins.
To assemble, load the warmed tortilla wraps with Plant Chef Coleslaw, rocket and tomato. Slice the fish-free fillets into fingers and divide between the wraps. Finish with a squeeze of lemon, roll tightly and slice on the diagonal. Serve with the sweet potato wedges.
See more Vegan recipes
Before you comment please read our community guidelines.