Fish Finger Wraps

Recipe: Fish Finger Wraps

3 minutes to read


The writer, cook and photographer behind Your Ultimate Menu

Difficulty: Easy

Ready In: 35 Minutes

Serves: 4


Fish Fingers

  • 16-20 crumbed fish fingers


  • 2 ears corn
  • 450 g broccoslaw with dressing (1lb)
  • 1 large avocado
  • 1 small red onion
  • 4-6 large wraps
  • 3 Tbsp regular or kewpie mayonnaise
  • 40 g salad greens (1.4oz)
  • 1 lemon


1. Cook Fish Fingers

Preheat oven to 190ºC (375ºF) fan bake and line a large oven tray with baking paper. Arrange fish fingers in a single layer on tray. Bake for 10 minutes, then flip over and cook for a further 5 minutes, until golden, crisp and cooked through.

2. Prepare Wraps

Meanwhile, microwave corn (in husks) for 4 minutes. Place slaw in a large bowl, add dressing and toss to combine. Season to taste with salt and pepper. Mash avocado. Finely dice onion and stir into avocado. Season with a little salt and pepper. Carefully shuck the corn, then run a knife down the edges to remove the kernels.

3. Serve

Spread each wrap with mayonnaise and avocado/onion mixture. Top with salad greens, slaw, corn and fish fingers. Cut the lemon into wedges and squeeze lemon juice over the top. Roll up to enclose and serve immediately.

Recipe Notes

  • Wine Match: A Pinot Gris.
  • Gluten-Free Option: If you can’t find gluten-free fish fingers, any gluten-free crumbed fish will be fine. Alternatively, use fresh white fish fillets (see notes below). Check dressing with slaw. Choose gluten-free mayonnaise.
  • Ingredient Swaps/ Notes: Not keen on fish fingers? Any crumbed fish bites or portions will work. Otherwise, use fresh white fish fillets (approximately 500g / 1lb 2oz) – coat in a little plain flour or rice flour, then pan fry in butter and olive oil. Broccoslaw can be swapped for any bagged slaw with creamy dressing.
  • Storing and Reheating: Fish fingers can be reheated in a frying pan or oven (best options), or in the microwave. Wraps are best assembled just before serving.

Fish is a good source of vitamin Dwhich is the form that can bind better with its receptor. This means that vitamin D is more bioavailable within the body so its levels can be maintained for longer. 

If you would like to learn more about the different food sources of vitamin D that you can incorporate into your daily meals please check out Vitamin D: The sunshine hormone for stronger bones.

A bit more about the master chef behind this recipe…

Cooking, baking and creating recipes have always been Josie’s passions. She has a Bachelor of Food Technology and works as a freelance recipe developer, food stylist and photographer.

Josie launched her website, Your Ultimate Menu, as a way to help others solve the dreaded “what’s for dinner?” question. Each week she provides recipes for three easy meals together with an organised shopping list. 

Her sister’s recent diagnosis with coeliac disease has inspired Josie to provide gluten-free options for all of her recipes.

Like this recipe? Check out Josie’s website for more cooking inspiration! 

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