Posh Fish Finger Wrap

Fish Finger wrap


  • Gluten Free

4 BFree multigrain wraps or wrap of choice

12 gluten free fish fingers



250g frozen peas

6 mint leaves

1 tsp olive oil

Salt & pepper


Tartar Sauce

150ml mayonnaise

1 heaped tbs capers roughly chopped

1 heaped tsp Dijon mustard

Juice ½ lemon

1-2 gherkins roughly chopped

Small bunch of dill and flatleaf parsley finely chopped

Sea salt

Freshly Ground black pepper


To Serve

Lemon wedges

Extra parsley and dill




Cook the fish fingers per packet instruction.


Blanch the peas and run under cold water to keep the colour. Add the remaining ingredients and using a stick blender or food processor blitz roughly. I like to keep some peas whole. You don’t want a puree.


In a small bowl combine all the ingredients for the tartar sauce and taste for seasoning, add a good pinch of sea salt and freshly ground black pepper.


When the fish fingers are ready, warm the wraps per packet instructions. You can also gentle warm the peas in a small pan.


Spread each wrap with tartar sauce, a good spoonful of peas and 3 fish fingers, squeeze with a little fresh lemon juice and add some fresh herbs, wrap up and cut in two.