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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
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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.
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