- 4 Farrah Premium White Snack Wraps
- 300g crumbed fish bites
- Lemon wedges
- 1 cup white/red cabbage, thinly shredded
- ½ small red onion, finely diced
- 1 Tbsp olive oil
- 6 tomatoes, diced
- 1 red chilli, finely diced
- 1 Tbsp fresh coriander, finely chopped
- 2 tsp lime zest
- 4 Tbsp sour cream
- 1 Tbsp lime juice
- Salt and pepper
Preheat the grill. Grill the crumbed fish on each side, until cooked and golden brown.
To make the slaw: In a bowl, mix together the cabbage, red onion and olive oil.
To make the salsa: In a bowl, mix together the tomato, chilli, coriander and 1 teaspoon of lime zest. Season with salt and pepper to taste.
To make the dressing: In a bowl mix together the sour cream, lime juice and 1 teaspoon lime zest.
Place ¼ of the slaw down the middle of each wrap, top with ¼ of the salsa and 1 tablespoon of sour cream dressing and place the fish on top. Fold the wrap in half and squeeze lemon wedges over the fish.
Serve with a side of salsa.