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
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
Freshly Ground black pepper
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.