Skip to content
Vegan 'fish finger' wraps recipe

Vegan 'fish finger' wraps recipe

  • 1 star
  • 2 star
  • 3 star
  • 4 star
  • 5 star
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

  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 970 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free

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

You may also like

Be the first to comment

Before you comment please read our community guidelines.