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Vegan 'fish finger' wraps recipe

Vegan 'fish finger' wraps recipe

102 ratings

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

Ingredients

  • 4 sweet potatoes, peeled and cut into wedges
  • 1 tbsp olive oil
  • 2 x packs Tesco Plant Chef Battered Fish-Free Fillets
  • 8 mini white wraps, warmed
  • 1 x tub Tesco Plant Chef Coleslaw
  • 30g wild rocket
  • 2 tomatoes, chopped
  • 1 lemon, cut into wedges

Perfect with:

Tesco Plant Chef Battered Fish-free FilletsSeasoned soya coated in a crispy tempura batter Tesco Plant Chef Battered Fish-free Fillets
Seasoned soya coated in a crispy tempura batter

Each serving contains

  • Energy

    4100kj
    970kcal     49%

  • Fat

    28g 40%

  • Saturates

    3g 16%

  • Sugars

    30g 34%

  • Salt

    3.2g 53%

of the reference intake
Carbohydrate 153.8g Protein 28.1g Fibre 19.9g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C.

  2. 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.

  3. 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

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