Fish Finger Wraps with Tartare Slaw

Ingredients

• 16 fish fingers
• 200g coleslaw mix (cabbage and carrot)
• 3 tbsp mayonnaise
• 1 tbsp gherkins, finely chopped
• 1 tsp capers, chopped (optional)
• 1 tsp lemon juice
• 8 small tortilla wraps
• Salt and pepper, to taste

Method

1. Cook the fish fingers according to the packet instructions (oven or grill).
2. Meanwhile, mix the mayonnaise, gherkins, capers (if using), and lemon juice in a bowl. Stir through the coleslaw mix until evenly coated. Season with salt and pepper.
3. Warm the tortilla wraps according to the packet instructions.
4. Fill each wrap with 2 fish fingers and a generous spoonful of the slaw, then roll up and serve.