Cooking with Manuela: Crunchy Fish Fillet Wraps

Let’s roll into March with one of these scrumptious tortilla wraps loaded with fresh veggies and golden crispy fish fillets 

 This post is written in collaboration with Gorton’s Seafood. All opinions are mine #BetterThanTakeout #GortonsPartner #ad

Happy first day of March everyone! I can’t believe it’s been almost a year since all the craziness started: one year that my boys haven’t set foot in a classroom, one year of working from home, which also means… one year of making breakfast, lunch and dinner for the four of us. Every. Single. Day! Thank goodness that’s what I love to do, but still. Sometimes it can be a struggle to find something new/different/exciting to bring to the table. So if you are looking for inspiration, like I always do, here is something easy, quick and delicious that I’m sure you are going to love. Take a look!

These spinach tortillas are filled with fresh and crispy lettuce, baby kale, flavorful tomatoes, sliced avocado, some golden crispy fish fillets and a drizzle of pink sauce. Sounds delicious right?!? This recipe is easy and fun and ready in no more than 15 minutes, from start to finish. Better than take out!

For this recipe I used one of my freezer staples: Gorton’s Crunchy Breaded Fish Fillets, but you’re welcome to use any of their frozen fish sticks or other fillets. They are so versatile and delicious, that I always keep a bag or two in the freezer so I can incorporate in my lunch or dinner for the family. These fillets are made with 100% whole, wild caught Alaska Pollock. No filler, no preservatives, no artificial colors or flavors, no hydrogenated oils and no antibiotics. These fillets are full of flavors and nutrition. Gorton’s Seafood makes it so easy to incorporate more seafood in my meals. 

Here is my recipe for you!

INGREDIENTS:

YIELDS: 4 servings

    • 8 Gorton’s Breaded Fish Fillets
    • 4 large tortillas (I used spinach tortillas)
    • 4 tablespoons mayonnaise
    • 1 tablespoon ketchup
    • 1 cup lettuce, chopped
    • 1 cup baby kale
    • 1 cup cherry tomatoes, sliced
    • 1/2 cup shredded carrots
    • 1 avocadoes

PREPARATION:

TIME: 15 minutes

    Cook the fish fillets following the directions on the package. I cook them in my air-fryer at 400F for 10 minutes, until golden and crispy.

While the fillets cooks, combine the mayonnaise with the ketchup for the pink sauce.

Spread some of the sauce in the middle of the tortilla.

Top with two fish fillets. 

Divide the veggies into the four wraps.

To roll up, fold up the bottom part first.

Fold up the two sides (for an open wrap like mine). 

Secure with a toothpick or wrap in paper. And enjoy!



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